Barley Risotto With Shrimp Eggplant
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Barley Risotto With Shrimp Eggplant
  Vegetables    Barley    Risotto    Shrimp    Eggplant  
Last updated 6/12/2012 12:51:40 AM. Recipe ID 13289. Report a problem with this recipe.
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      Title: Barley risotto with shrimp eggplant
 Categories: Vegetables
      Yield: 6 Servings
      7 tb Olive oil
      1    Shallot; minced
      2 c  Pearl barley
      8 c  Vegetable stock
      3    Japanese eggplant
     10    Lg shrimp; peeled cut 4 piec
    1/4 c  Grated pecorino cheese
  In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add
  shallot and cook, stirring, until translucent. Add barley; stir to
  coat with the oil. Reduce heat to medium. Continue cooking barley,
  stirring occasionally, for 2-3 minutes; take care not to let it
  brown. While barley is cooking, bring vegetable stock to a boil. Add
  vegetable stock to barley, a cup at time. Cook, stirring frequently,
  until liquid is almost absorbed before adding more liquid. Keep
  adding liquid, stirring frequently until barley pearls are al dente,
  about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4
  tablespoons of oil in a large skillet over medium-high heat. Saute
  eggplant, stirring frequently, until soft, about 12 minutes. Set
  aside. Using skillet in which eggplant was cooked, add remaining
  tablespoon of oil. Saute shrimp until pink. When barley is done, stir
  in eggplant and shrimp. Add grated pecorino cheese. Serve. Source:
  Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is
  easy to make. It's a great way to offer the luxury of shellfish.
  Because the shrimp is cut into pieces, you only a half-pound of it to
  make risotto for 6-8 people. Despite the shrimp, this dish is
  predominantly grain. It's high in complex carbohydrates and fiber,
  and low in fat. But it's so exciting that one hesitates to label it
  with the stigma of "healthy eating." Best of all, here's a dish that
  fits the proverbial champagne taste on a beer budget; in total,
  ingredients for this risotto cost about $10. Add a salad and a cheese
  course and you can feed a small dinner party for about $5 a head.

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Recipe ID 13289 (Apr 03, 2005)

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