Barley Risotto

Italian dish with an Indian traditional twist. Use high fibre cereal instead of rice.

Ingredients:

Barley, 1/2 cup

Vegetables of your choice, 1 cup ( Brocolli, Colourful Bell peppers, Mushroom, Onion etc)

Sprouts, 1/2 cup

Oil / Ghee, 2 tsp

Spice (Ginger garlic chilli paste, salt, pepper, mixed herbs, celery)

Parsley & Basil leaves, few

Method:

1. Soak barley for 2 to 3 hours & pressure cook it for 2 to 3 whistles

2. Parboil vegetables & sprouts. (Do not use excess water or else you may use this water to cook barley)

3. In a pan, add oil & spices, add vegetables, sprouts & pressure cooked barley. Do not dry it completely.

4. Cook until saucy consistency.

5. Garnish with Parsley & Basil leaves. Squeeze a few drops of lime.

6. Serve hot

* Tip: You may use tomato & beet puree to make it as red risotto OR you may use Spinach puree to make it green risotto.