Another Sunday, another dinner. The menu this time: veggie wraps and barley mushroom risotto. The wraps had an interesting array of vegetables and flavours in them: fried onions in BBQ sauce, broccoli, cauliflower, carrot, red cabbage, dill pickles, mayo and lettuce. The blanched broccoli and cauliflower added a touch of warmth, and I loved the crunchiness of the cabbage and carrots. The risotto was very tasty and full of mushroom-y goodness!
via Whitewater Cooks (Shelley Adams)
2 tbsp vegetable oil
2 medium onions, sliced
1/4 cup barbeque sauce
1 tsp pepper
2 cups broccoli
2 cups cauliflower
1 cup carrot, grated
1 cup red cabbage, grated
3 dill pickles, slivered
1/3 cup mayo (I recommend Vegenaise)
1 tsp chile in adobe (optional)
1 head leafy green lettuce, washed and dried
6-10 inch whole wheat tortillas
Heat the vegetable oil in a frying pan, add the onion and saute for about 10 minutes until soft and beginning to colour. Add the barbeque sauce and continue cooking until the sauce is absorbed and the onion are just beginning to stick to the pan. Add pepper. Set aside to cool. Break up the broccoli and cauliflower into small pieces and blanch it in boiling water for a couple of minutes. Plunge it into a bowl of cold water. Drain well and dry. Mix together the mayonnaise with the chili in adobo in a small bowl.
Put all the prepped ingredients in bowls. Lay out a 10 inch piece of plastic wrap on the counter. Toast one tortilla in a lightly oiled frying pan for a minute or two on each side. Let it cool slightly and lay it on the plastic wrap. Assemble the wrap by spreading the tortilla with some of the mayonnaise and the onion mixture. Add a line of broccoli and cauliflower, a line of pickles, a line of grated carrot and red cabbage and top with lettuce. Roll up the tortilla as tightly as you can, folding up the ends of the plastic wrap to make a nice tight roll. Slice the wraps in half for plating.
Barley Risotto with Wild Mushrooms and Fresh Herbs
via Vegan Planet (Robin Robertson)
1/4 cup dried porcini mushrooms, soaked in 1 cup very hot water for 20 minutes
4 cups mushroom stock
1/2 cup white wine
2 tbsp olive oil
1/4 cup shallots, minced
1 large garlic clove, minced
1 cup pearl barley
2 cups chopped cremini mushrooms
2 tsp fresh marjoram leaves, minced
2 tsp fresh parsley leaves, minced
2 tsp fresh chives, minced
salt and freshly ground black pepper
Drain the porcinis, reserving the soaking liquid. Strain the liquid and set aside. Chop the mushrooms and set aside. Combine the stock, reserved mushroom liquid, and wine in a medium sized saucepan over medium heat and bring to a simmer. In a large skillet or saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until fragrant and slightly softened, about 1 minute. Add the barley and both kinds of mushrooms and stir until coated with oil. Add 1/2 cup of the hot liquid and simmer, uncovered and stirring frequently, until the liquid is almost absorbed. Continue adding the stock mixture 1/2 cup at a time, stirring until the liquid is absorbed, until the barley is tender, about 30 minutes. You may not need to use all of the stock mixture. About 5 minutes before the risotto is finished, stir in the marjoram, parsley, chives, salt and pepper to taste. To serve, spoon the risotto into shallow bowls and serve hot.