BAR­LEY RISOTTO WITH ROASTED TOMA­TOES

YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 40 min

375 ml ( 1 ½ c) bar­ley 15 ml ( 1 T) oil 2 onions, chopped 2 gar­lic cloves, crushed 300 g spinach, rinsed, trimmed and roughly chopped 250 ml ( 1 c) cream 1 round feta cheese, crum­bled salt and freshly ground pep­per

ROASTED TOMA­TOES

Pre­heat the oven to 230 ° C 1 Cook the bar­ley ac­cord­ing to the packet in­struc­tions 250 g baby toma­toes, halved 30 ml ( 2 T) olive oil Rinse and drain 2 Heat the oil in a saucepan Slowly fry the onions Add the gar­lic and stir- fry for 1 minute 3 Add the spinach and fry un­til wilted Add the cream and sim­mer un­til slightly re­duced 4 Add the feta and bar­ley to the spinach mix­ture and sea­son with salt and pep­per Heat through 5 Roasted toma­toes Spread the toma­toes on a bak­ing sheet, driz­zle with the olive oil and sea­son with salt and pep­per Roast for 10 min­utes 6 Spoon the bar­ley mix­ture and toma­toes into bowls Serve with pecorino cheese shav­ings, if pre­ferred

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