Barley Risotto With Marinated Feta

October 25, 2014
Barley Risotto With Marinated Feta - Risotto is always labor intensive, but this version is worth the effort. Meaty, flavorful and filling .. it's really, really good!

“Seize the day. What's important to you? What do you really care about?

Pursue that .. forget the rest”      ~ Brittany Maynard

Have you seen Brittany Maynard's incredibly moving video?

As a 29-year-old newlywed she was diagnosed with a malignant brain tumor and given six months to live. She and her husband decided to move to Oregon .. one of a handful of states that allow patients to die with dignity.

Her doctor prescribed a pill that will let her end her life .. when she chooses .. peacefully and painlessly. She says she plans to take it in just a few days .. on November 1st .. in her bedroom .. surrounded by her mother, stepfather, husband, and best friend.

“There's not a cell in my body that's suicidal .. or that wants to die. I want to live. I wish there was a cure for my disease .. but there's not. I've discussed with many experts how I would die from it .. and it's a terrible, terrible way to die. Being able to choose to go with dignity is less terrifying .. For my mother, it's really difficult, and for my husband as well, but they're all supported me because they've stood in hospital room and heard what would happen to me.”    ~ Brittany Maynard | People Magazine

Barley Risotto With Marinated Feta - Risotto is always labor intensive, but this version is worth the effort. Meaty, flavorful and filling .. it's really, really good!

I offer no profound words of wisdom on the Right to Die debate .. it's a subject so deeply personal .. that I wonder if a person's stance can't fully be realized until tested.

What I do know .. is her video has floated in & out of my mind this week. Her words written in a place I'll see as I go throughout my day. How easily we forget how precious our life really is ..

I've been more mindful this week about filling my days with things that are important to me .. I set aside time devoted to relaxing, creating, and puttering around the house. I sat in my favorite booth at the coffee shop .. took the puppies for walks .. spent time writing .. had brunch with someone very dear .. and of course ..

spent some time in the kitchen

Barley Risotto With Marinated Feta - Risotto is always labor intensive, but this version is worth the effort. Meaty, flavorful and filling .. it's really, really good!

I've been cooking from the Jerusalem an awful lot the last couple of weeks.

Risotto is always a labor of love .. and this non-traditional recipe is definitely worth the effort. Barley taking the place of arborio rice .. wine and parmesan cheese absent from the ingredients list. The richness here coming from cooking the barley over low heat in a liquid made from tomatoes, herbs, and vegetable broth.

To top it off .. feta marinated in olive oil .. mixed with toasted caraway seeds .. and a few oregano leaves.

As with everything Ottolenghi .. this dish is incredible. It's meaty .. flavorful .. and very filling. I imagine it would be a great dish to server at dinner parties .. or as we did this week .. on a quiet evening with someone who's important to you.

Sieze the Day 1

Photo Credit: Tumblr.com

“I hope to enjoy however many days I have left on this beautiful earth .. and spend as much of it as I can outside .. surrounded by those I love. I hope to pass in peace. The reason to consider life & what's of value is to make sure you're not missing out. Seize the day. What's important to you? What do you care about? What matters? Pursue that .. forget the rest”    ~ Brittany Maynard

xoxo

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~ Adapted from Jerusalem .. here

Barley Risotto With Marinated Feta

Ingredients

  • 1 cup pearl barley rinsed and drained
  • 2 Tbsp unsalted butter
  • 6 Tbsp olive oil
  • 2 small celery stalks diced
  • 2 small shallots diced
  • 4 cloves of garlic minced
  • 4 sprigs of thyme
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • 4 strips of lemon peel
  • 1/4 tsp chile flakes
  • 1 14 oz can of diced tomatoes
  • Scant 3 cups vegetable stock
  • 1 6 oz can tomato paste
  • 1 Tbsp caraway seeds
  • 10 1/2 oz feta
  • 1 Tbsp fresh oregano leaves
  • Salt and pepper

Instructions

  • Melt the butter and oil in a very large frying pan or a soup pot. Cook celery, shallots, and garlic over gentle heat for 5 mins. Add barley, thyme, paprika, bay leaf, lemon, chile flakes, tomatoes, stock, tomato paste, and salt. Stir. Bring to a boil then turn down the heat as low as you can while still getting a simmer. Stir frequently for 45 mins.
  • Toast the caraway seeds in a dry pan and lightly crush before adding them to the cheese. Use this to top the risotto along with fresh oregano leaves.
Serves: 6
Nutrition + Show
Rating:
Calories 306
Total Fat 20.7g
Carbohydrates 24.17g
Sugars 4.37g
Protein 8g
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