I’ve really enjoyed working with the Alaskan Barley and Alaska spouts are a favorite.
You can find both at many of the farmer’s markets in Anchorage.
Alaskan barley Risotto with Root Veggies and Citrus Vinaigrette
-2 oranges juiced
-2 tsp dry mustard
-1 tsp roast garlic puree
-1/4 star anise- ground in spice grinder
-pinch of red pepper flake
-6 oz salad oil
1. combine all of the ingredients in a blender EXCEPT THE OIL
2. Using a buerre stick, incorporate the oil slowly, until fully emulsified.
3. Add a splash of water if too thick.
Alaskan Barley Risotto
-1 oz salad or cooking oil
-1 tsp minced garlic
-1 yellow onion
-2 stalks of celery
-4 oz pearl barley
-10 to 12 oz vegetable stock or water
-2 oz butter
-1 oz Parmesan cheese, grated
Roasted Root Veggies
1 ea Beet, medium dice
1 ea Carrot, medium dice
1 ea Parsnip, medium dice
2 oz salad oil
**If you roast broccoli or cauliflower, blanch first in boiling water for 1 minute before roasting.
1. Roll in oil and roast at 400 degrees until cooked through, about 20 minutes.
2. Set aside to finish barley risotto.
To Bloom Barley:
*In a thick gauge medium sized pot, sweat garlic, onion, celery-
*When translucent, add barley to coat with oil (add a little more if needed)
*Add roughly a third of the cooking liquid and stir frequently. When the liquid is absorbed, add another third,
*When it is bloomed, if you are going to use later, spread on a cookie pan and let cool, so it does not over cook.
To Finish the Barley
*heat pan to medium, put 3 oz liquid into, when steaming, add barley and veggies-
*remove from heat, add butter, cheese, and salt and pepper to taste.
Combine all of the ingredients together in a large bowl and top with Alaska Sprouts when serving.