關於 pearl barley risotto recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

我同我表姐 @lovecandice.c 喺#BigBigChannel煮嘢食嗰條片終於有得睇啦💓
https://mobileapp.bigbigchannel.com.hk/web/posts/hk/ZQOqKlAm (要下載個app先睇到)
我哋今次整咗雞髀菇燴薏米飯🍄🍚🌿，因為我想大家平時食嘢都混入啲蔬菜同埋要高纖=飽肚感🔝🔝呀嘛！呢一碟燴飯唔覺唔覺都會比到你一份蔬菜㗎🌿想將佢變純素嘅話，最尾唔好放芝士就👌🏻㗎啦。今次錄影真係好好玩🎥，我發現自己好多時都係度自己傻笑，直情係咁樣👉🏻😬⋯ 原來做戲要好自然咁係唔容易嫁🙈！遲啲會有多啲煮嘢食嘅影片#beautiesandafeast 👩🏻‍🍳👩🏻‍🍳✨, 你有咩想學整都可以留言話我地知架🤗！
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Check out my guest appearance on #BigBigChannel with my lovely cousin @lovecandice.c 💓. You can test out my #vegetarian pearl barley risotto recipe 🍄🍚🌿 found in the app:
https://mobileapp.bigbigchannel.com.hk/web/posts/hk/ZQOqKlAm (download the app first duhh) + let me know how it goes! It's filling cus of all the fibre goodness🔝, with 1 portion of veggies ticked off your daily list & can be #vegan by excluding the Parmesan shavings 🧀 garnished at the end. It was soo much fun working with the 🎥... you'll prolly find me smiling like a retard A LOT ➝ 😬HAHA. It definitely takes practice to be an onscreen natural like my cous 💁🏻✨Stay tuned, more to come #beautiesandafeast 👩🏻‍🍳👩🏻‍🍳⚡️.

SUBSCRIBE: http://bit.ly/SUBJoannaSoh | Follow my IG: https://instagram.com/joannasohofficial/ BARLEY is one of the world's oldest superfoods, which is loaded with all the essential nutrients and we all should be adding into our diet!

Use barley just like rice, oats or other grains. Make stir-fry barley rice, risotto, barley soup or stew or toss into salads!

Try them out, SNAP & SHARE your pictures. Tag me @JoannaSohOfficial #JSohRecipes

READ below for the recipes and steps.

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BARLEY PORRIDGE (serves 1)
1) ¼ cup Pearl Barley – 176Cals
2) ¾ cup Water
3) 1/2 cup any Milk – 60Cals
4) 1 tsp. Chia Seeds – 22Cals
5) 1 tbsp. Apricot Seeds - 76Cals
6) 1 Banana, sliced – 105Cals
7) 1 tsp. Honey - 21Cals

Per Serving: 460Cals

Steps:
1) In a small pot, combine pearl barley with water and bring to a boil.
2) Lower the heat and simmer until water has been absorbed and barley is completely soft, for about 20 - 30 minutes.
3) Then stir in the milk, and allow is to simmer very quickly until you get your desired consistency. Remove from heat.
4) Top it up with banana, apricot seeds and chia seeds. You can choose to drizzle it with a little bit of honey.



BARLEY BEET SALAD (serves 2)
1) 1 ½ cup Cooked Barley – 289Cals
2) 2 cups Baby Spinach – 20Cals
3) ½ cup Purple Cabbage – 11Cals
4) 2 Beetroot, cooked and sliced – 70Cals
5) ¼ cup Fresh Mint leaves – 4Cals
6) 2 tbsps. Feta Cheese, crumbled – 47Cals
7) 1 tbsp. Dried Cranberries – 22Cals
8) 1 tbsp. Apricot Seeds – 76Cals

Dressing, combine:
1) ½ tbsp. Olive Oil – 60Cals
2) 2 tbsps. Lemon Juice – 8Cals
3) 1 tsp. Honey – 21Cals

Per Serving: 314Cals

Steps:
All you have to do is to assemble all the ingredients together. Drizzle with the lemon honey dressing and serve.


STIR-FRIED BARLEY "RICE" (serves 2)
1) 1½ cups cooked barley – 289Cals
2) 1 medium Carrot, diced – 25Cals
3) ½ cup Mushroom, sliced – 8Cals
4) ½ Red Bell Pepper, diced – 9Cals
5) 1 ½ cups Cabbage, shredded – 33Cals
6) 1 Zucchini, diced – 33Cals
7) ½ head broccoli, cut into florets – 85Cals
8) 2 cloves Garlic, crushed – 8Cals
9) 1 tbsp. Olive Oil -120Cals
10) 2 tbsps. Soy Sauce – 18Cals
11) Salt and Pepper to taste

Per serving – 314Cals

Steps:
1) Heat oil over medium-high heat.
2) Add in all the vegetables - garlic, mushrooms, carrots, zucchinis, red bell pepper, broccoli and cabbage. Stir fry for about 3-4 minutes until vegetables are tender but still crunchy.
3) Then stir in the barley, soy sauce and salt and pepper and toss thoroughly until all ingredients are well combined.
4) Garnish with spring onions and serve.



BARLEY & BEEF STEW (serves 2)
1) ½ cup Pearl Barley – 350Cals
2) 300g Beef Ribs – 360Cals
3) 1 Carrot, chopped – 20Cals
4) 1 cup Celery, chopped – 14Cals
5) 1 cup Mushroom, sliced – 16Cals
6) 1 small Onion, chopped – 25Cals
7) ½ tbsp. Unsalted Butter – 51Cals
9) 2 cups water
10) ½ tsp. Dried Basil Leave
11) Salt and pepper to taste

Per Serving – 418Cals

Steps:
1) In a pot, melt butter over medium-high heat.
2) Add in the beef pieces to sear. Season with salt and pepper. Set aside.
3) In the same pot, sauté the onions until fragrant and slightly brown, just for about 5-6 minutes.
4) Stir in the mushrooms and cook very quickly until slightly tender, for about 2-3 minutes.
5) Then stir the beef back into the pot. Add 2 cups of water, sprinkle with basil leaves and allow beef to gently simmer under low heat until very tender, for about 1 hour. Don’t forget to stir occasionally.
6) Once the beef is tender, add in the remaining ingredients - barley, celery and carrots. Continue cooking all the ingredients until they are tender for another 40 - 50 minutes. Serve warm.
7) If you like your beef falling off the bone, then cook for another additional hour.