When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.
Hulled barley takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait.
Premake your favorite hearty recipe and freeze individual servings for grab-and-reheat dinners. By the time evening rolls around after a long day’s work, it's uncommon for the average individual to have the energy to cook an elaborate meal. The single best thing you can do to ease the weekday dinner blues is to make a few favorites ahead of time and freeze for those nights you can’t be bothered. Not only will having frozen meals on hand significantly decrease your urge to reach for the takeout menu, but it will also decrease your overall food costs and keep you eating healthily. Prepare our Asparagus, Pea & Navy Bean Wheat Berry Risotto in advance.
Risotto, which is made by slowly adding broth to medium-grain rice, gets a makeover for tonight’s no-fuss Clean Eating recipe. We’ve jazzed it up by swapping traditional Arborio rice with raw buckwheat, which adds a mild, nutty flavor that pairs perfectly with sautéed fennel and our crisp apple topping.
Cooking pork tenderloin in a moist heat makes it fork-tender. Additionally, the bulgur, which replaces the more traditional rice in this revamped risotto, lends a slightly nutty flavor that complements earthy mushrooms.
Rich with tender lamb and meaty mushrooms, our slow-cooker risotto will have you wondering why you ever bothered making finicky stove-top risotto. There’s no carefully timed stirring or multiple additions of liquid here – just set the timer and let the slow cooker do the work for you!
Fiber-rich hulled barley gives our risotto a satisfying chewy texture, and provides the perfect base to show off winter's primed butternut squash and kale!