Alaskan Barley Risotto with root veggies, citrus vinaigrette and sprouts


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.

plated at the northern foodways roundatable

plated at the northern foodways roundatable

Alaskan barley Risotto with Root Veggies and Citrus Vinaigrette

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

 Post cooking:

-2 oz butter

-1 oz Parmesan cheese, grated

root veggies

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.