This is an adaptation of a rice risotto with equally delicious results.
3/4 cup (180 mL) dried assorted wild mushrooms
1 cup (250 mL) hot water
1 cup (250 mL) uncooked pearl barley
1/2 sweet onion, finely diced
2 garlic cloves, minced
2 1/4 cups (560 mL) low-sodium vegetable stock
1 small bunch fresh asparagus
1/2 lb (225 g) fresh peeled and deveined prawns
1 Tbsp (15 mL) fresh lemon juice
1/3 cup (80 mL) pine nuts
1/3 cup (80 mL) grated Parmesan
1/2 tsp (2 mL) truffle oil
Salt and freshly ground black pepper
Place mushrooms and hot water in small bowl. Let sit for 15 minutes to plump up mushrooms. Strain, reserving liquid. Coarsely chop mushrooms and place in 4 to 6 L slow cooker.
Add barley, onion, garlic, stock, and reserved liquid from mushrooms. Cover and cook on low for 4 hours or until barley is almost tender.
Trim asparagus and cut into 1 1/2 in (3.75 cm) julienned pieces. Fold into barley along with prawns and lemon juice. Cover and continue to cook on low for 1 more hour or a little longer if necessary. Barley should be tender and the liquid absorbed. Asparagus and prawns should be cooked through.
Fold in pine nuts and Parmesan and drizzle with truffle oil just before serving. Add salt and pepper to taste.
Each serving contains: 250 calories; 13 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 34 g total carbohydrates (4 g sugars, 7 g fibre); 407 mg sodium
source: "Slow Cooking", alive #375, January 2014
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.