7 tbsp olive oil
1 shallot, minced
2 cup pearl barley
8 cup vegetable stock
3 japanese eggplant
10 lg shrimp, peeled cut 4 piec
1/4 cup grated pecorino cheese
Directions
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.
Servings: 6 servings
Barley Risotto With Shrimp Eggplant Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Italian; Pasta; Rice
The History of Recipes
It is possible to trace the history of written recipes back into history, in fact as far back as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into Roman times around 25BC a man called Apicius created a number of documents describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans used many herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Moving on, we have two interesting books published in the 1300s : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is served today, but instead recipes for the types of meals prepared by the cooks of the upper classes. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. These new herbs and spices was responsible for a surge in recipe manuscripts, the majority of which are kept safe in private libraries. During the following few centuries, the rich families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes of the day. By the advent of the 1900s, cooking publications are in high demand, as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Barley Risotto With Shrimp Eggplant recipe.
