Learn how to cut Swiss, rainbow, and red chard leaves and stems.
Basically, I will post pictures and comics about Klance (aka my favorite shipping in the series) from Netflix Voltron. I do not own Voltron, its characters and the pictures, as they belong to their owners. I hope you will enjoy it!❤️❤️❤️
Barley replaces rice in this tasty twist on the Italian classic. With a chewy texture and lovely nutty flavour, barley is a delicious whole grain that can be used in a number of ways beyond the classic Beef and Barley Soup. It is also a nutritious and healthy choice. Low in fat, but high in fibre with a number of trace minerals such as selenium, manganese and phosphorus, this delicious Barley Risotto with its nutty undertones, provides the perfect backdrop for lemon zest, minced parsley and fresh grated parmesan cheese. It's a keeper. Pearl Barley Risotto Serves 4 3 cups vegetable broth 3/4 cup pearl barley 1/4 cup finely chopped onion 1 tsp olive oil 1 garlic clove, minced 1/2 cup white wine or additional water 3 tbsp minced fresh parsley 2 tsp grated lemon zest 1/4 cup grated Paremsan cheese In a small saucepan, bring the broth to a simmer, and keep hot. In another small saucepan over medium-high heat, cook and stir the pearl barley for 2-4 minutes or until lightly browned, then transfer to a small bowl. In the same saucepan, sauté the onion in oil for 2 minutes. Add the garlic and sauté 1 minute longer or until the onion is tender. Stir in the barley and wine, then cook and stir until all of the liquid is absorbed. Add the hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until the barley is almost tender and creamy, about 45 minutes. Add the parsley, lemon zest and grated cheese, and stir until heated through. Serve immediately.
This one pot dish is the perfect meal for a cozy night in. Complete comfort when you serve on top of cheesy polenta or mashed potatoes. You can totally do this in your slow cooker, prep everything as is until after sauteeing the veggies and transfer everything to your slow cooker and pour liquid over the top and cook on low for 6-8 hours. Add cornstarch slurry and cook for an additional 30 minutes until thickened.
