I mentioned in my last post that I was thinking about making a barley risotto. Using barley as a substitution for arborio rice is an excellent way to increase the nutritional value of risotto. The base flavors for this dish were roasted fennel, roasted red peppers, onions, garlic and
roasted butternut squash. I used balsamic vinegar to deglaze as well as a finishing touch. The vegetable stock was infused with thyme, rosemary and oregano. Freshly grated nutmeg complimented the baby spinach in the dish. Peas belong in risotto, so I was grateful for my frozen baby peas. Next time, I will finish the risotto with some soymilk to make it creamier.
Yesterdays lovely lunch salad. Organic baby spinach, roasted butternut squash, pecans, dried cranberries and some of the
seitan from the last post. I topped this with a tiny bit of my super low fat balsamic flax vinaigrette. Totally delicious and satisfying!
Lunch today utilized more
seitan, along with baby spinach, cashew cheez, sauerkraut, tomatoes, ketchup, relish and mustard spiked with caraway seeds. The cheez and the condiments truly made a delicious 1000 Island dressing like feel. The bun was one of my
homemade 100% whole grain buns from the freezer. I love how easy it is to store these. All you do is slice them and put them in the freezer. When you are ready to use, just pop them in the toaster!
Wow this all looks delicious. I've been meaning to use the huge amount of barley my mom bought, and a risotto sounds like a great idea. =)
ReplyDeleteWow Melody. More awesome meals. I'm roasting squash for dinner, so I'll have to try some of the leftovers in a salad. Thanks for the inspiration.
ReplyDeleteAny chance you might share your bun recipe? They look so good, and I just happen to have some white wheat flour in the house.
ahhh, your risotto, salad, and sandwich are so inspiring and delicious-looking!! great meals, as always.
ReplyDeletewow! That risotto looks unbelievable! Bravo!
ReplyDeleteThe barley risotto looks fantastic. I have one butternut squash left in my squash stash, if I can find barley hiding in the pantry I think I may try that!
ReplyDeleteWow, that first dish (the risotto) especially caught my eye-- and I love the turquoise plate too.
ReplyDeleteLovin' the New England frugality. The salad looks especially nice to me--I am starving for greens.
ReplyDeleteI agree with Julie! Can you share your recipe for the rolls? I am coming to your house for leftovers. :o)
ReplyDeleteHi -- even your leftovers look awesome. I'm hoping your cashew cheese will be a test recipe.
ReplyDeleteI have barley in the cupboard but I'm really not sure what to do with it or how to cook it.
I always eat left overs, i love them! i don't understand people that don't like them... craziness. hehe
ReplyDeletethis week i'm trying to utilize my pantry, wish me luck. i may be moving soon so i thought it would be a good time to empty it out so i don't have to lug it somewhere new- just start completely fresh!
Teddy
Wow, that's quite the utilization of leftovers!! The risotto sounds like it has so many complex, harmonious flavors! And that salad is making me salivate.
ReplyDeleteHello Melody,
ReplyDeleteIn the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
wow! I love barley and I love risotto, so combining the two seems so natural and delicious to me!
ReplyDeletejesus. how do you do it? i can barely make cereal!
ReplyDeleteMmm, the risotto looks great! I like the idea of using barley.
ReplyDeleteGosh Melody, your photos are amazing. They just jump off the screen.
ReplyDeleteEverything looks wonderful of course and I love the blue plate. So pretty with your barley risotto.
Using barley is a wonderful idea, too! I never have arborio rice around and always have barley.
Wow the grub looks soooo delicious, its making me hungry, I love using pearl barley in risotto :)
ReplyDeleteAnd, how strange is this, my name is also Melody and I live just outside of Portsmouth.... but in Jolly Ole England :)....
I popped over via someone via laughingwolf :) - I'll be back to scroll down and read more.... you have a lovely blob here...
x
Wow, such fancy food from leftovers - who knew it was possible?! Lovely blog, by the way. (-:
ReplyDelete