Barley and Quinoa Risotto
Serves 4-6 INGREDIENTS 100g quinoa, rinsed under cool running water and drained1 litre vegetable stock (store-bought or homemade, see recipe below) 100g bar...
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Cooking tools:
- Wok
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Colander
- Wooden spoon
- Mixing bowl
- Stove
- Oven
- Baking sheet
- Measuring cup
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 100g quinoa, rinsed under cool running water and drained
- 1 litre vegetable stock (store-bought or homemade, see recipe below)
- 100g barley, soaked overnight
- 50g borlotti beans (fresh or canned)
- ¼ head purple or white cauliflower
- 1 tbsp extra virgin olive oil
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 carrot, finely chopped
- 30g unsalted macadamia nuts, toasted and finely chopped
- Salt
- pepper
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