Oven baked asian mushroom barley risotto with edamame – The Brown Paper Bag

Instagram Slider

4 days ago by brownpapernutrition Simple but absolutely friggin all levels of delicious!!!! Had the most amazing delivery from @napolifoodwines (not sponsored) who usually supply to restaurants so have it delivered to us was SUCH A TREAT. There was burrata, mozarella, parmigiano, pasta, olive oil, pizza and pasta flour, italian butter, provolone alllll sorts of goodies. So I popped them into an epic meal for us all to graze on. My pasta in the middle is easy and a crowd fave always - I used their kamut spaghetti (Kamut is a beautifully flavoured ancient grain). I'll pop the details for the pasta below so you
2 days ago by brownpapernutrition We're having a week without sandwiches in lunchboxes so I've popped what Jet will be (likely...we'll see how my baby brain goes come Thursday ha!) eating each day up on the blog. This was Monday - leftover schnitzel from Sunday night dinner (we had both chicken as the boys love it and cauliflower for me) with salad including cucumber and avocado. Recess - mandarin, lemon and honey jellies and capsicum. Also if you haven't done cauliflower schnitzel for your families yet it really is a must - kids in particular love it!
21 hours ago by brownpapernutrition Created this beautiful Hazelnut Chocolate Cake with Nut Butter Frosting not long ago and I think it might be time to get it cranking for my dad or sister's upcoming birthday... out of control delicious - definitely hitting the recommended daily serve of nuts too! Did you know the recommendations is a mere 30g of nuts which is about a small handful but only a minority hit that target? Pack a small container which will last you for 2 days in your bag / back pack / car wherever and enjoy them as a healthy, hunger crunching, fibrous, essential fatty
3 days ago by brownpapernutrition #AD Hello Monday, hello corn fritter taco!!!! New take on a juicy fave, just to mix up your Mexi feasting and making it meat free this Monday too. I simply grabbed a bag of the Macro Organic Frozen Corn Kernels and whipped the fritters together with red onion, capsicum, gluten free flour, milk , eggs and cori. Naturally served it up with a delicious tomato salsa tossed with thinly sliced baby spinach as a flavoursome change for lettuce, guac and all served in a gluten free tortilla too! Grab all the ingredients at @woolworths_au and make this asap my friends.
5 days ago by brownpapernutrition 18 weeks but let’s be frank, the tired heads in our house are having trouble keeping up with all the counting of weeks soooo 4 months and going WAY TOO FAST! Stay tiny lil mate peeeeeeas. #elke #18weeks #squish

Subscribe to The Brown Paper Bag

Oven baked asian mushroom barley risotto with edamame

by Jacqueline Alwill

Been quite consumed by mushrooms and their powerful nutrient qualities of late, having written a lengthy article for my submission for Well Being mag and whilst immersing myself in all of their wonderful properties I was prompted to cook a delicious asian inspired risotto using some barley on the shelf of my pantry. I imagine you could also use a risotto rice for this one, but the barley did add a beautiful nutty flavour to the dish.

Stay tuned for the article – coming soon!

OVEN BAKED ASIAN MUSHROOM BARLEY RISOTTO WITH EDAMAME

Serves 4

Dairy free : Vegan

1 tablespoon extra virgin olive oil

1 teaspoon sesame oil

3 cloves garlic, peeled and finely sliced

1 medium (150g) brown onion, peeled and diced

200g flat mushrooms (approx 2 cups), cleaned and sliced

1 cup (22g) dried shiitake mushrooms

4 cups vegetable stock

1 1/2 cups (300g) barley, rinsed

1-2 teaspoons tamari

1/2 cup chopped walnuts

1 1/2 cups cooked edamame / soy beans+

Chilli flakes, optional to serve

Preheat oven to 180C. Heat an oven proof saucepan on medium heat on the stove top. Add oils, garlic and brown onion and cook for 4 minutes, stirring frequently. Add mushrooms, barley, and vegetable stock, stir, cover with lid and place in oven to cook for 30 minutes. Remove lid and cook a further 5-10 minutes or until there is a touch of liquid left to keep the dish moist and delicious. Stir through tamari, season with black pepper and sea salt and if necessary, top with walnuts and cooked soy beans / edamame and serve.

+You can buy edamame/soy beans from the freezer at the supermarket or asian grocer.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment

About Me

Jacqueline is an Accredited Nutritionist (ATMS 27046) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications, hosts regular TV segments on nutrition and health, is the nutrition director of a start up baby food company and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living and is mum to Jet and Elke.