PEARL BARLEY RISOTTO
Serves 4-6
30ml olive oil
15g butter
1 onion, chopped
2 cloves of garlic, crushed
300g pearl barley
150ml white wine
1 litre vegetable stock
125ml grated Parmesan cheese
100g feta cheese
6 tomatoes, skinned, seeded and chopped
Heat the oil and butter and gently fry the onion until soft. Add garlic and barley and cook for 5 minutes. Add wine and cook until the liquid has evaporated. Add stock a ladle full at a time, stirring continuously.
Cook until barley is soft and the stock has been used.
Stir in the Parmesan and feta cheese. Fold in half the chopped tomatoes and heat through.
Serve topped with the remaining tomatoes and some extra Parmesan cheese.
CARROT AND CABBAGE STIR-FRY
Serves 4
25ml sesame oil
25ml peanut oil
10ml grated ginger
10ml chopped garlic
2 small Savoy cabbages, sliced
3 large carrots, cut into ribbons
grated rind of 1 lemon
15ml lemon juice
15ml soy sauce
60ml chopped coriander
Heat the oil in a wok and fry the ginger and garlic for a minute. Add the cabbage and carrot and stir-fry until just soft. Add the lemon rind, juice and soy sauce.
Serve sprinkled with coriander.
SPINACH AND FETA STUFFED BUTTERNUT
Serves 4
1 whole butternut, halved and seeds removed
15ml olive oil
200g spinach, cooked drained and chopped
125g feta, crumbled
50ml sour cream
salt and pepper
grated nutmeg
Rub the butternut with oil, put it on a baking tray and bake at 180°C for 20-30 minutes until tender. Remove and cool slightly.
Scoop out the flesh of the butternut and place into a bowl. Add the spinach, feta and sour cream. Mix to combine. Season with salt, pepper and a good grating of nutmeg. Divide the filling between the two butternut halves. Place on a baking tray and return to the oven for 15-20 minutes to heat through.
BROWN RICE SALAD WITH WASABI DRESSING
Serves 6-8
500ml brown and wild rice mix
10ml salt
180ml frozen sweetcorn
250ml chopped celery
1 red pepper, diced
2 courgettes, diced
2 tomatoes, seeded and diced
1 red onion, thinly sliced
125ml dried cranberries
50ml chopped mint
50g flaked almonds, lightly toasted
Dressing:
50ml rice vinegar
30ml wasabi sauce (or to taste)
50ml soy sauce
30ml sesame oil
50ml olive oil
15ml brown sugar
50ml orange juice
5ml crushed garlic
10ml grated ginger
salt and pepper
Cook the rice with salt until just tender. Drain and cool. Combine with all the remaining ingredients and toss with the dressing.
Dressing: Put all the ingredients in a screw-top jar and shake until well combined or place in a blender and mix until smooth. Pour over salad and mix well.
(Adjust the amount of wasabi to your liking, adding a little at a time.) - Saturday Star