Barley “risotto” with chestnuts

Easy-peasy autumn recipe: Barley “risotto” with chestnuts

Today we share with you the recipe for barley “risotto” with chestnuts. Very healthy, plant-based dish will warm you up in cold autumn days.

Ingredients:

  • 500 g cooked chestnuts
  • 200g barley
  • 200g tofu
  • 150g carrots (or other vegetables by choice)
  • Ginger
  • Onion
  • Garlic
  • Parsley
  • Spices

Preparation:

  1. Day before cooking: Soak barley in water overnight in a covered container. Next day: drain and rinse the barley before cooking. 
  2. Rinse the chestnuts. Place them in the pot of water. Bring to a boil, then lower the heat to obtain a nice gentle simmer. Cook for 20minutes. When cool enough to handle, work quickly with one chestnut at a time to remove the outer shell.
  3. Heat the oil and add chopped onion and garlic. After 5 minutes, add ginger and spices and simmer for few minutes.
  4. Add carrots, barley, chestnuts, salt and 2dcl of water. Cook at a lower temperature.
  5. After 20minutes add sliced tofu and simemr for 2-3minutes.
  6. Serve with chopped parsley on the top (we’ve used parsley pesto).
  7. Bon appetit.

What is your favourite autumn recipe? Let us know in the comments.

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2 Natureholics

2natureholics

Preprost jesenski recept: Ječmenova “rižota” s kostanji

Danes z vami delimo recept za ječmenovo “rižoto” s kostanjem. Zelo zdrava jed s sestavinami rastlinskega izvora, ki vas bo ogrela v teh hladnih jesenskih dneh.

Sestavine:

  • 500g kuhanega kostanja
  • 200g ječmena
  • 200g tofuja
  • 150g korenja (ali druge zelenjave po vaši izbiri)
  • Ingver
  • Čebula
  • Česen
  • Peteršilj
  • Začimbe

Priprava:

  • Dan pred kuhanjem: Ječmen čez noč namočite v vodi v pokriti posodi. Naslednji dan ječmen pred kuhanjem odcedite in sperite.
  • Operite kostanje. Nato jih položite v lonec z vodo.
  • Zavrete, nato ogenj znižate in kuhate 20 minut. Ko se kostanji dovolj ohladijo, jim odstranite zunanjo lupino.
  • Segrejte olje in dodajte sesekljano čebulo in česen.
  • Po 5 minutah dodajte ingver in začimbe ter dušite nekaj minut.
  • Nato dodajte korenje, ječmen, kostanj, sol in 2dcl vode. Kuhajte pri nižji temperaturi.
  • Po 20 minutah dodajte narezan tofu in 2-3minute pokuhajte.
  • Postrezite s sesekljanim peteršiljem na vrhu (midve sva uporabili pesto iz peteršilja).
  • Dober tek.

Katera je vaša najljubša jesenska jed? Zapišite v komentarjih spodaj.

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2 Natureholics

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