Name: Barley risotto with marinated feta
Yield: Serves 4
Cuisine: Israel
Ingredients: 4 garlic cloves, cut into 2 mm dice; 1 tbsp caraway seeds; 4 thyme sprigs; 300 ml passata; ½ tsp smoked paprika; 700 ml vegetable stock; 4 strips of lemon rind; 1 bay leaf; salt; 1 tbsp fresh oregano leaves; ¼ tsp chilli flakes; 300 g feta, broken roughly into 2 cm pieces; 400 g tin chopped tomatoes; 2 small celery stalks, cut into 5 mm dice; 2 small shallots, cut into 5 mm dice; 30 g unsalted butter; 90 ml olive oil; 200 g pearl barley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This vegetarian main course is a dish everybody loves, particularly children. Unlike the proper Italian risotto, ours does not require the exact precision and meticulous preparation, but still tastes sensational.

Ingredients

200 g pearl barley
30 g unsalted butter
90 ml

Asia
Israel
Jerusalem
Main course
Mediterranean
Jewish
Vegetarian

Method

Rinse the pearl barley well under cold water and leave to drain.

Melt the butter and 2 tablespoons of the olive oil in a very large frying pan and cook the celery, shallot and garlic on a gentle heat for 5 minutes or until soft. Add the barley, thyme, paprika, bay leaf, lemon rind, chilli fl

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of