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Barley Risotto With Shrimp Eggplant

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Japanese Vegetables 6 Servings

INGREDIENTS

7 T 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 421
Calories From Fat: 146
Total Fat: 16.6g
Cholesterol: 0mg
Sodium: 14.2mg
Potassium: 407.3mg
Carbohydrates: 62.9g
Fiber: 12.5g
Sugar: 5.7g
Protein: 8.3g


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