Thursday, 23 February 2017
Fennel, Khumb & Barley Risotto #sikandalouscuisine
Inspired by Chef Abhishek' Fennel, Khumb & Barley Khichadi I ordered Pearl Barley online to make the same . I had all good intentions of making his recipe , however a crop of leek and celery arrived from my farm and my khichdi took an international route!
1 Cup Pearl Barley - Soak in salted water for a few hours.
1 Tablespoon Butter + extra for later.
1 Tablespoon Olive Oil.
1 Teaspoon Crushed Black Pepper.
1/2 Teaspoon Cumin Seeds.
1/2 Teaspoon Fennel Seeds.
A few Red Eye Chilies - use any.
2 Leek - Cut in discs , use some green portions too.
2 Sticks Celery - Slice diagonally.
10 Cherry Tomatoes - Cut into two.
1 Small Cup Shittake & Flower Mushrooms soaked in water for an hour to rehydrate.10-12 Basil Leaves.
A squeeze of Lemon Juice.
1. Heat butter and olive oil. Add black pepper and cumin seeds. When they sizzle, add chili. Stir for 30 seconds. Now add fennel seeds.Tip in spring onions , lightly cook 2-3 minutes , now add the mushrooms and saute 3-4 minutes.
2. Add the tomatoes, and cook till they are soft. Then add barley along with salt . Cook a few minutes to coat each grain , add enough hot water to cover barley and simmer covered 15-20 minutes till barley is done , but has a bite.
3. Take off heat , add another knob of butter , basil leaves , mix and allow the dish to rest for 5-6 minutes.This came out so delicious , I didn't need cheese or cream in here !
This was the best way to inaugurate the first of my #lecreuset stainless steel cookware