Barley risotto with black cabbage
The cruciferous black cabbage, with extraordinary nutritional properties, is the basis of many recipes in our gastronomic tradition. Today, we are well aware of the anti-inflammatory value of black cabbage, which is rich in antioxidants. It becomes a nutritious and rich dish when combined with barley.
10 mins
Preparation time
8 mins + resting time
Cooking time
Affordable
Cost
Low
Difficulty
What do you need
Ingredients for 6 persons
- 200 ml chicken broth
- 110 g pearl barley
- 30 g black cabbage
- 20 g spring onion
- 15 g carrots
- 15 g celery
- 1 teaspoon salt
- Pepper as required
- Oregano as required
Useful tools:
- 500 ml Weck jars
Star Column Equipment:
- Ultracombi
- Blast chiller
Preparation
Wash the individual leaves and remove the central part (rib) and cut them into small pieces. Peel and cut all the other vegetables into cubes. Transfer the vegetables in to a bowl and season with the oil and salt. Combine the barley and chicken broth. Mix well and transfer everything in to 2 x 500 ml Weck jars.
Microwave cooking
Clean the edges of the jars, close and clamp. Set the microwave (or the Ultracombi in microwave mode) to 800 W, place the jars one at a time and cook for 8 minutes.
Once the cooking is completed, remove the jar from the oven and let it rest, closed, for at least 15 minutes. The jar is pressurised and while resting, a vacuum will be formed and the cooking cycle will be completed.
Storage
The barley is now ready to be eaten immediately or stored in the fridge after cooling, even better if in the blast chiller. It can be stored for up to one week.
