Barley with Citrus and Arugula

Barley with Citrus and Arugula

A hearty barley risotto with some slightly bitter winter greens, lightened up by citrus flavours.

Barley with Citrus and Arugula

Adapted from Super Natural Cooking by Heidi Swanson


3 Tbsp olive oil
2-3 shallots (or 1 red onion)
2 cloves garlic
1 tsp salt
2 cups pearl barley
1 cup dry white wine
6 cups water
juice of 1 orange
zest of 1 lemon
1/2 cup parmesan cheese, grated
1/2 cup sour cream
2 handfuls of arugula, coarsely chopped


Heat the olive oil in a skillet. Add the shallots and garlic and fry for about 3-4 minutes until the shallots begin to soften. Add the barley and stir well to coat each grain with oil. Add the white wine and cook on medium heat for a couple of minutes until the alcohol has evaporated.
Add the water, about one cup at a time, stirring regularly until the barley has absobed most of the liquid. When the barley has absorbed all of the water, add the zest, juice, cheese and sour cream. Let the skillet come back to temperature and stir until the cheese has melted. Add the arugula, stir in and cook for only one more minute before serving.

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