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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
Ingredients:
7 Tablespoon(s) Safflower or canola oil
1 Shallot; minced
2 Cup(s) Brown lentils
8 Cup(s) Vegetable stock
3 Japanese eggplant
10 Lg shrimp; peeled cut 4 piec
1/4 Cup(s) Grated pecorino cheese |
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