Servings: people
Calories/100g: 133.74 kcalWhy you should try it
This dish is another great example for a vegetarian meal, that make you just as full. Here, the uncommon mixture of pearl barley, thyme and lemon is really the heart of the dish. The celery adds another distinctive layer of flavor and you’ll definitely fall in love with this dish once you see your caraway-feta melt on top of your grains.
Ingredients
- 200 g pearl barley
- 3 stalks of celery
- 2 small onions
- 4 garlic cloves
- 250 g feta
- 800 g canned tomatoes
- 650 ml vegetable broth
- 2 thyme sprigs
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1/2 teaspoon chili flakes
- 1 tablespoon caraway seeds
- 1 lemon
- 30 g butter
Instructions
- Rinse. Rinse the pearl barley and leave to drain.
- Prepare vegetables. Wash and cut the stalks of celery, onions and garlic cloves. Finely chop the garlic and cut the celery and onions in about 0,5 cm cubes.
- Fry the vegetables. In a large pot, melt the butter on medium heat and add the onion, celery. Add the garlic a few minutes after and fry everything until soft and fragrant. Then, add the chili flakes and smoked paprika and cook for a minute.
- Add most of the ingredients. Add the barley, canned tomatoes, vegetable broth, bay leaf and thyme. Grate about 2 teaspoons of lemon peel to the mixture and stir well. Add some salt and let everything simmer for about 45 minutes on low heat. Stir ocasionally to prevent the risotto from burning. The barley should have absorbed all of the liquid. If necessary, add some water if they are not tender, yet.
- Prepare the feta. Meanwhile, roast the caraway seeds in a small pan without fat and crush them in a small bowl. Break the feta in smaller pieces with hand and add the crushed caraway to the feta along with 3 tablespoons of olive oil. Mix carefully.
- Assemble and serve. Season with salt and pepper to taste. If desired, you can squeeze some lemon juice into the risotto. Divide the risotto among the plates and spread the feta on top. Enjoy!
Nutrition
Calories: 133.74 kcal
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