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.
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
- 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