MIS Barley Risotto

Category

Yields1 Serving

 1 cup Barley
 Onions (minced)
 Garlic (minced)
 ½ cup Parmesan Cheese
 1 cup White Wine
 2 tbsp Coconut Milk Powder
 Roasted Corn
 1 tsp Turmeric

1

Soak Whole Barley in water for at least 15 minutes.

2

Sauté onions and garlic in olive oil.

3

Add white wine and let simmer. Pour barley, salt and turmeric to white wine reduction and cook.

4

Add the coconut milk powder and stir all ingredients. Allow to cook for 10 minutes.

5

Roast corn on stove-top. Corns appearance will be charred and blackened.

6

With a sharp knife shred kernels from cob.

7

Plate barley risotto and decorate with roasted corn

Ingredients

 1 cup Barley
 Onions (minced)
 Garlic (minced)
 ½ cup Parmesan Cheese
 1 cup White Wine
 2 tbsp Coconut Milk Powder
 Roasted Corn
 1 tsp Turmeric

Directions

1

Soak Whole Barley in water for at least 15 minutes.

2

Sauté onions and garlic in olive oil.

3

Add white wine and let simmer. Pour barley, salt and turmeric to white wine reduction and cook.

4

Add the coconut milk powder and stir all ingredients. Allow to cook for 10 minutes.

5

Roast corn on stove-top. Corns appearance will be charred and blackened.

6

With a sharp knife shred kernels from cob.

7

Plate barley risotto and decorate with roasted corn

MIS Barley Risotto

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