I love barley, especially in winter, when those nutty, wholesome grains call to me with a song of nourishment, fortification and cosiness. I’m even more focused on barley at the moment because China has slapped an 80% tariff on Australian barley imports. I thought we better help the farmers by eating A LOT of barley.
Orzo is Italian for ‘barley’ and when you make a risotto with it, it’s called orzotto. It’s a specialty of the north-eastern part of Italy close to Venice. I file orzotto in the ‘fun to say’ camp along with poke, furikake and genfo (also made with barley, by the way!)
Orzo also means a very short pasta that is shaped like barley – this recipe uses the actual grain, not the pasta named after the grain. Hope that’s clear!
Orzotto is as versatile as risotto so think of this as a base recipe that you can adapt, just as you would risotto. It’s a great ‘bottom of the fridge’ meal.
Serves: 4-6
Time: 45 minutes
Ingredients
- ½ cauliflower, broken into small florets
- extra virgin olive oil
- 1 tsp flaked salt
- 1 brown onion, halved
- 3 cloves garlic
- 150 grams (5 oz) celery, roughly chopped
- 1 medium zucchini, roughly chopped
- 250 grams (9 oz) pearl barley
- 50 grams (2 oz) white wine, optional (any white wine is OK)
- 900 grams (32 oz) water (or stock)
- 1 tablespoon vegetable stock paste (if not using stock)
- Parmesan or grana padano, grated, to serve
- freshly ground pepper
Method
Thermomix method
- Preheat oven to 170°C (340°F). Place cauliflower on a baking tray and toss with olive oil and ½ tsp flaked salt. Toss after 15 minutes and continue to roast until golden brown.
- Place onion, garlic, celery and zucchini in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl, ensuring mixture is consistently chopped. Chop for a further 2 sec/speed 5 if necessary.
- Add ½ tsp salt and 50 grams (2 oz) olive oil. Cook 5 min/100°C (212°F)/speed 1.
- Add barley and wine. Cook 2 min/100°C (212°F) /speed 1.
- Add water and stock paste. Scrape base of mixing bowl. Cook 35 min/100°C (212°F)/speed 1.5 or until orzotto is thick but pourable and barley is cooked but still nutty.
- Pour into serving bowls. Top with roasted cauliflower and grated cheese. Drizzle with olive oil and finish with pepper.
Traditional method
- Preheat oven to 170°C (340°F).
- Place cauliflower on a baking tray and toss with olive oil and ½ tsp flaked salt. Toss after 15 minutes and continue to roast until golden brown.
- Finely dice onion, garlic, celery and zucchini and saute in a large pot that has a lid with ½ tsp salt and 50 grams (2 oz) olive oil until translucent and soft.
- Add barley and wine. Cook for a few minutes, stirring until barley grains are glossy.
- Add water and stock paste. Stir. Place lid over pot and allow to come to a simmer. Stir and remove lid. Continue to cook, stirring frequently until orzotto is thick but pourable and barley is cooked but still nutty.
- Pour into serving bowls. Top with roasted cauliflower and grated cheese. Drizzle with olive oil and finish with pepper.
Tips
- Add 100 grams (3.5 oz) chopped pancetta to saute with vegetables.
- Add 100 grams (3.5 oz) sliced mushrooms along with the stock.
- Add 100 grams (3.5 oz) peas just before barley is fully cooked.
- Instead of cauliflower, try roasted sweet potato, capsicum or eggplant.
- Top with pan-fried croutons and chorizo.
More about this recipe
Try these other great barley recipes: Lamb Shank & Barley Casserole and Genfo.
