Pearl Barley Risotto – Barley Curried With Spinach & Potato

Pearl Barley Risotto – Barley Curried With Spinach & Potato

This is our second pearl barley risotto. The first one was made with a peanut butter-barbecue curry base. The onus was on us to show a difference without compromising on the distinction. This pearl barley risotto may appear simple, yet it is extremely warm and comforting. Cumin powder is the main spicing agent in this recipe. Feel free to adjust it to your liking.

Our pearl barley risotto will yield 4 servings, with 392 kilocalories in each. To make pearl barley risotto, you will need following ingredients,

Ingredients, Measurements & Nutritional Values

Ingredients	Quantity
To Pressure Cook
Pearl Barley	150 grams
Potato	350 grams
Water to pressure cook	700-800ml
To Make Barley Risotto
Extra virgin olive oil	1 tablespoon
Ginger garlic paste	2 tablespoon
Green chilli	2
Mustard seeds	1 teaspoon
Bay leaf	1
Black stone flower (Kalpasi)	1
Onions	2
Tomato	2
Dry roasted peanuts	30 grams
Spinach	A bunch
Turmeric powder	A pinch
Cumin powder	1 tablespoon
Pepper powder	1.5 teaspoon
Lemon Juice	1 tablespoon
Mozzarella	65 grams
Water	As required
Salt	A pinch

Click on the nutritional table below to zoom

Facts

• Barley’s fiber is rich in beta glucan. Beta gulcan lowers cholesterol levels by binding with bile acids and removes them from body via faeces.
• Potatoes are rich in vitamin B6 which promote cardiovascular health.
• Spinach is rich in antioxidant nutrients that lower the risk of numerous health problems related to oxidative stress.

Video Walk Through – Pearl Barley Risotto – Barley Curried With Spinach & Potato

Instructions – Pearl Barley Risotto – Barley Curried With Spinach & Potato

Prep Pearl Barley

1. Dry roast pearl barley on medium heat for 2 minutes and set aside to cool.
2. Transfer dry roasted pearl barley to a bowl.
3. Soak pearl barley in water for 2 hours.
4. 2 hours later, discard the water. Wash and sort pearl barley thoroughly.

Cook Pearl Barley & Potato

1. Transfer the soaked pearl barley to a pressure cooker.
2. Add chopped potato.
3. Cover with water. The water level should be a millimeter or two above the surface of the solids.
4. Pressure cook on medium heat for 3 whistles and allow the pressure to release naturally.

Prep Spinach

1. Wash the spinach leaves thoroughly and set aside.

Make Risotto

1. Set a sauce pan or pot on medium heat.
2. Add extra virgin olive oil.
3. Add mustard seeds, black stone flower, bay leaf, green chillies, ginger garlic paste, chopped onions, chopped tomatoes, turmeric powder and salt to your taste. Mix well and sweat the onions on medium heat for 5 minutes. Stone flower is called Kalpasi in Tamizh and Patthar Ke Phool or Dagad Phool in Hindi. It is a fungus that grows on river rocks.
4. 5 minutes later, add spinach and wilt it on medium heat for 2 to 3 minutes.
5. Add cumin powder, black pepper powder, dry roasted peanuts, pressure cooked pearl barley-potato and a handful of chopped mozzarella cheese. Mix well and cook for 5 minutes.
6. Add lemon juice. Mix it in and turn off heat in 2 minutes.

Serve our curried pearl barley risotto hot and enjoy as is.

Pearl Barley Risotto – Barley Curried With Spinach & Potato , another healthy recipe, the hissing cooker way.