God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Heaven excludes nothing more directly than sin; whether original and of nature, or actual and of behavior. For there enters nothing that defiles, nor that works abomination, nor that makes a lie. When they are there, the saints are saints indeed. He that will wash them with His heart-blood, rather than suffer them to enter unclean, will now perfectly see to that; He who has undertaken to present them to His Father, “not having spot or wrinkle or any such thing, but perfectly holy, and without blemish,” will now most certainly perform His undertaking.
Richard Baxter
Barley Risotto with Shrimp Eggplant
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Dairy
Japanese
Vegetables
6
Servings
INGREDIENTS
7
tb
Olive oil
1
Shallot; minced
2
c
Pearl barley
8
c
Vegetable stock
3
Japanese eggplant
10
Lg shrimp; peeled cut 4 piec
1/4
c
Grated pecorino cheese
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is glorified by a thankful heart.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!