Pescatarian

Leave a comment March 7, 2012 Lauren

I like to make this barley risotto fake-out when I want to make a one pot, complete meal that tastes indulgent but isn’t. Usually, I make the dish with shrimp and asparagus and no curry powder, but this time I had broccoli on hand and a Eureka! curry powder moment, which turned into the dish I’m posting. Curry powder is most definitely a polarizing spice, so by all means, omit it if you’re not a fan.

the rirruto

It was quite delish, and is very easy to make. Once you know the proportions of water and barley and the cooking times (all of which will remain the same, regardless of fillings), you can substitute other veggies and protein for the shrimp and broccoli (see bottom of post for tried-and-true combos).

CURRIED BARLEY “RISOTTO” WITH SHRIMP

Ingredients:

1 lb raw shrimp, peeled and deveined
1 Steamfresh bag of broccoli cuts
2 small or 1 large onion(s), cut into large dice
1 1/4 cups Quaker medium pearled barley
3 tbsp canola or olive oil, divided
3 cloves garlic, minced
2 bay leaves
1 1/2 tsp dried thyme
5 1/2 cups stock, or water + 5 tsps cooking base or bouillon
1 tbsp lemon juice
1 tsp curry powder, optional
a few generous grinds black pepper
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Leave a comment January 25, 2012 Lauren

Today was another busy one- we’re working on putting an offer in what hopefully becomes our first house! After a full day of work, emailing our realtor, and stalking the home (twice), this is the quick and satisfying dinner I whipped up.
In other words: are you tired? Are you hungry? Do you have a can of crabmeat sitting around that you don’t know what to do with? Make this.

TOMATO-ARTICHOKE ROTINI WITH CRAB

Ingredients:

1 15-oz can crabmeat, or a 12 oz container lump crab
1 carton Santa Sweets grape tomatoes
1 can quartered artichoke hearts, in water
10 oz whole wheat rotini
a few cloves minced garlic, optional
1 tsp capers, optional
2 tbsp olive oil
1/4 cup chopped fresh parsley
1 tbsp lemon juice
Grated Parmesan

Directions:
Bring a large pot of salted water to boil for the rotini. While you wait for it, heat a large sauté pan on medium-low heat and add the olive oil. When the oil is hot, add the container of the (rinsed) grape tomatoes. Let those cook, stirring occasionally, for about five minutes to break down a bit.
While the tomatoes cook, finely chop the parsley, drain the can of artichokes and the can of crabmeat, and mince the garlic if you’re using it. Some folks live by the no garlic near crabmeat rule; I prefer the garlic in everything rule, and I don’t feel garlic overpowers the delicate crab flavor here.