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Mushroom risotto, kielbasa, barley, green beans, hard-cooked egg, pickled red onions, and cabbage.
Yield: 4 Servings
Pickled Red Onion & Red Cabbage
2 Tablespoons apple cider vinegar
1 Tablespoon water
1 ½ teaspoons sugar
½ cup thinly sliced red cabbage
¼ cup thinly sliced red onions
Toasted Barley
1 Tablespoon extra-virgin olive oil, divided
3 Tablespoons pearl barley
¾ water
1/8 teaspoon or two pinches of Kosher salt
A pinch of ground black pepper
Wild Mushroom Risotto
2/3 cup sliced white mushrooms
1/3 cup sliced portobello mushrooms
¼ cup sliced shiitake mushrooms
½ teaspoon finely chopped fresh garlic cloves
1/8 teaspoon ground black pepper
1 1/3 cups low sodium vegetable stock, store-bought or homemade
1 Tablespoon extra-virgin olive oil
3 Tablespoons finely chopped shallots
1/3 cup arborio rice
¼ teaspoon chopped oregano or one pinch of dried oregano
¼ teaspoon chopped thyme leaves or one pinch of dried thyme
1 ½ teaspoons butter
1 ½ teaspoon grated Parmesan
Kielbasa and Mushroom Risotto Bowl
12 ounces kielbasa or Polish sausage
2 large eggs
6 ounces fresh green beans, trimmed
Eggs, Gluten, Milk
Nutritional InformationTo Prepare Pickled Red Onion & Red Cabbage:
Place the vinegar, water, and sugar in a saucepan. Bring to a boil. Place cabbage and onions in a stainless steel mixing bowl. Pour hot pickling liquid over onions, ensuring that onions are submerged. Allow to cool slightly. Then, cover and place in the refrigerator overnight to marinate. Drain and discard excess marinade when ready to use.
To Prepare Toasted Barley:
Heat 1 ½ teaspoon of the oil in a pot. Add barley and toast until light golden brown. Add the water and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes or until the liquid is absorbed and the barley is tender. NOTE: Add water during the cooking process if the barley becomes dry. Remove from the heat, cover, and let stand for 5 to 10 minutes to absorb any remaining liquid. Season with 1 ½ teaspoon oil, salt, and pepper. Serve warm.
To Prepare Wild Mushroom Risotto:
Combine mushrooms in a bowl. Coat them with cooking spray and season with garlic and pepper. Place in a single layer on a sheet tray. Do not overcrowd. Roast in a preheated 425 degree Fahrenheit oven for 15 minutes or until lightly golden. Remove from heat and set aside. While mushrooms are roasting, start the risotto base. Bring stock to a simmer in a pot. Keep warm. Heat the oil in a heavy-bottomed pot over medium heat. Add shallots and sauté for 2 to 3 minutes or until softened. Add rice and stir well for about 3 minutes or until it lightly sizzles and begins to stick to the pan. Add a ladle of warm stock at a time, continually stirring gently until almost dry after each addition of stock. Add roasted mushrooms, stirring until almost dry. Stir in oregano, thyme, butter, and Parmesan until well combined and thoroughly heated. Divide into four servings. Serve hot.
To Prepare Kielbasa and Mushroom Risotto Bowl:
Cover kielbasa with water in a pan. Bring to a simmer and cook just until kielbasa is heated through. Remove the kielbasa from water and place it on a medium-hot grill, grill pan, or saute pan. Grill, turning as needed until lightly browned on all sides. Remove from the heat, and slice into ½-inch pieces. Divide into four servings. Place eggs in cold water in a pot. Bring to a boil. Cook for 7 to 8 minutes or until eggs are fully cooked. Place in ice water to cool. Peel and slice eggs in half lengthwise. Trim and discard the ends of the green bean. Blanch them in boiling water for 2 to 3 minutes. Remove from heat and place in ice water, and drain well. Place 1 portion of risotto in the bottom of a bowl. Working in a clock formation, in order, top risotto with:
– 1 serving of kielbasa at 12 o’clock position
– 1/2 cup green beans at 3 o’clock position
– 2 Tablespoons pickled onions and cabbage at 6 o’clock position
– 1/2 hard-cooked egg at 9 o’clock position.
Garnish with 1/4 cup toasted barley. Enjoy immediately!
