The following day I began searching my library of cookbooks and found few recipes that tickled my fancy that involved beet. Luckily over the years I have learned to get ideas from recipes when needed but to alter them to my own preferences as I am sure most other foodies do. I found a mushroom "risotto" recipe that that sounded delicious and would fit in well with my desire to eat beets.
Now, I should probably explain that the reason I call it "risotto" is that it is actually not made like traditional risotto. The great thing is that it is way easier and healthier! A really good friend of mine turned me on to a cookbook by
Ellie Krieger called "The Food You Crave". It has several deliciously yummy recipes that satisfy those food urges that we all get from time to time but the recipes are actually nutritious. Krieger's recipe calls for pearled barley instead of arborio, vialone nano, Caranoroli or another short-grain rice but my favorite part is that my least favorite part of making risotto is completely removed.
Let me step back, for those of you who have taken on making risotto you know that it is not necessarily labor intensive but time consuming. You have to saute the rice and then add to the rice in 1/2 to 1 cup increments of broth that is heated in another pot. With each new addition you have to constantly stir the rice until all of the broth is absorbed and then repeat for the other 5 to 6 cups of broth. Don't get me wrong there are times when I don't seem to mind the process. It is very meditative some days, however, sometime you just want the goods of deliciously creamy risotto without standing in front of stove top the whole time. (BTW Sweaty Guinea Pig had a fabulous post the other day about
perfecting risotto). With this recipe, you just add the ingredients and cover for 40 minutes. How sweet is that? Check out the adapted recipe and see for yourself:
2-3 T Olive Oil
1 1/2 - 2 cups Beets, dice, julienned, shredded or chopped (depending on your preference - I went for diced!)
2 c mixed mushrooms, chopped (I used crimini, oyster and shiitake)
1 med leek, chopped
3-5 garlic cloves, minced
1 1/2 c. pearled barley
6 c. Veggie or Chicken Broth
1/3 - 1/2 c grated parmesan
3 T cream (optional)
2 T unsalted butter (optional)
salt and pepper to taste
In a medium-large pot, saute leek in olive oil for 3-5 minutes on medium-high heat. Add garlic and saute a minute more. Add mushrooms, beets, broth and barley. Bring to a boil. Reduce heat to a simmer and cover. Simmer for 40-45 minutes. Last 2 minutes stir in cheese, cream & butter.
Serve topped with truffle oil (optional) and grated parmesan. May be served as a side or delicious main course.
