Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Vegan Thai-Style "Chicken" Barley Risotto, ready to serve

Happy New Year, everyone! I'm hoping for a year of peacemaking and global justice-- not to much to ask, I don't think! Anyway, I hope you had a lovely holiday. Ours was noisy and fun-- all my kids and their families, my mother, my sister and family were here, though I didn't have to do all the work!

I want to give you my version of a recipe from Cooking Light magazine that I veganized last night. It's perfect after the excess holiday food-- spicy and interesting, but wholegrain and full of vegetables. (PS: I'm happy to report that I did not gain weight over the holidays-- not sure how I pulled that off!) I also added my microwave instructions, so that you don't have to stir so much! We really enjoyed this dish.

Before serving

Printable Recipe

BRYANNA'S VEGAN VERSION OF THAI "CHICKEN" BARLEY RISOTTO 
Servings: 4 

1 Tbs dark sesame oil, divided
1 1/2 cups chopped green onions, divided
2 Tbs minced garlic, divided
1/2 cup uncooked pearl barley
1/2 cup chopped fresh cilantro or basil, divided
1/8 tsp black pepper
2 cups veggie chicken broth
(For the Microwave Version below, use 3 cups broth)
1/4 cup dry sherry
2 jalapeño peppers, seeded and minced
1/4 cup fresh lime juice or bottled organic lime juice
1 Tbs brown sugar
1 Tbs water
1 1/2 tsp rice or cider vinegar
1 tsp low-sodium soy sauce 
1/2 tsp fish-free red curry paste 
1 Tbs chopped peeled fresh lemongrass or lemon zest
1 tsp grated peeled fresh ginger
3 cups thin strips of commercial vegan "chicken strips" or reconstituted Soy Curls (you could probably use a commercial baked or marinated tofu, too-- one with neutral or Asian flavoring)
1 1/4 cups red bell pepper strips
1 cup sugar snap peas, trimmed
1 cup lite coconut milk OR Bryanna's Mock Coconut Milk
4 tsp chopped peanuts

 Heat 1 1/2 teaspoons of the sesame oil in a medium saucepan over medium-high heat. Add 1/2 cup of the green onions and 1 tablespoon garlic; sauté 1 minute. Stir in the barley, 1/4 cup cilantro or basil, black pepper, 1/2 cup broth, the sherry, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).

Combine juice and next 5 ingredients (juice through curry paste); set aside.

Heat remaining 1 1/2 teaspoons of sesame oil in a large nonstick skillet over medium-high heat. Add remaining 1 cup green onions, 1 tablespoon garlic, lemongrass or zest, and ginger; sauté 1 minute. Add "chicken", bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and coconut milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro or basil. Sprinkle each serving with 1 teaspoon peanuts.

MY MICROWAVE VERSION: I used a 2 qt. Pyrex round casserole dish. I "sweated" the 1/2 cup green onions and 1 Tbs garlic in the oil for a couple of minutes (covered) in the microwave. Then I added the barley, basil (or cilantro), 3 cups broth (yes, all at once!), sherry, and jalapeños. I microwaved this on high, UN-covered, for 7 minutes. I stirred it and microwaved it for 7 more minutes.

I sauteed the remaining green onion, garlic, lemongrass (or zest, as in my case), and ginger for a few minutes in a nonstick skillet. I added the red pepper, "chicken" sub, and peas and sauteed briefly. Then I added it to the casserole after the last 7 minutes of microwaving, along with the lime juice mixture and the coconut milk. I microwaved it for about 5 minutes more-- it depends on how "soupy" or "dry" you like your risotto.

Nutrition Facts using Lite Coconut Milk
Nutrition (per serving): 352.1 calories; 32% calories from fat; 13.0g total fat; 0.0mg cholesterol; 295.6mg sodium; 501.3mg potassium; 43.2g carbohydrates; 10.0g fiber; 10.4g sugar; 33.2g net carbs; 15.4g protein; 7.3 points.
Nutrition facts if you use Bryanna's Mock Coconut Milk instead of lite coconut milk: Nutrition (per serving): 340.4 calories; 28% calories from fat; 10.8g total fat; 0.0mg cholesterol; 346.8mg sodium; 572.1mg potassium; 44.1g carbohydrates; 10.3g fiber; 11.9g sugar; 33.8g net carbs; 15.7g protein; 6.9 points.

Original Recipe Source: Cooking Light, March 2003

Have a Happy, Healthy and Peaceful 2008!

Brian and I love risotto, but we usually think of it on the spur of the moment, so I almost never make it the old-fashioned way. Sometimes I make it in a pressure cooker (which many Italians do nowadays, I have it on good authority-- see my book "Nonna's Italian Kitchen" for instructions), but today for lunch I made it in the microwave oven. We had some fresh asparagus to use and it's getting pretty springlike out there..we can hear the frogs at night now.. so this seemed like the perfect dish. I decided to top it off with a few slices of our favorite tofu dish. Delish!

PS: Afraid of microwave ovens? Read this.

Printable Copy

BRYANNA’S SIMPLE MICROWAVE RISOTTO WITH ROASTED ASPARAGUS AND BREAST OF TOFU
Serves 4 as a side dish or starter, 2 or 3 as a main dish
© Bryanna Clark Grogan 2006

Barbara Kafka, one of America's most renowned food writers and for many years a columnist for Gourmet magazine, in her book “Microwave Gourmet” writes: "If anything could convince the true cook, or even the ardent eater, that the microwave oven is a tool worth having, it would be that it makes risotto divinely, effortlessly, and relatively rapidly while the cook talks to the guests. From being a once-a-year treat, it can go to being an everyday delight." And: "The very idiosyncrasy of cooking that makes the microwave oven generally unacceptable for the cooking of floury dishes makes risotto work well. Starch absorbs liquid slowly in the microwave oven, and it also absorbs too much. That is exactly what you want the rice to do in a risotto."

This is the exception to the rule that it isn't really a time-saver to cook rice in a microwave oven. With this method, you can have creamy, savory risotto in under 20 minutes, with no stirring. (Another advantage is that you can cook it right in the serving dish, so you have no dirty pot!)

Note: Cooked risotto should be al dente — that is, fully cooked, yet still somewhat firm to the bite. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.

1 Tbsp. vegan butter (my homemade version) or olive oil
3 green onions, thinly sliced
1 cup superfino arborio rice
2 and 7/8 cups chicken-style vegetarian broth (room temperature)
2 Tbsp. dry sherry or white wine (or more broth-- 3 use cups liquid in total)
Additions:
1 lb. fresh asparagus, trimmed and sliced diagonally 2” long
1/2 cup frozen baby peas, thawed in hot water and drained
2-4 T. vegan Parmesan  (optional)
Freshly-ground black pepper to taste
8 or 9 slices of Crispy Breast of Tofu Slices (a recipe from almost all of my cookbooks-- UPDATE:  it's called "Crispy Marinated Tofu" in World Vegan Feast-- and the recipe is also here )

In a medium-to-large-sized microwave-safe casserole place the vegan butter. Microwave about 45 seconds to melt. Add the green onions, cover and cook on full power for 1 1/2 minutes. Add the rice, and stir well. Cook uncovered on full power for 1 1/2 minutes, then add the liquids and stir well.

Cook uncovered on full power 10 minutes.

While the risotto cooks, brown the Breast of Tofu as instructed in the recipe for "crispy slices" (see pics below), and roast the asparagus: Toss the trimmed asparagus spears with a little olive oil and kosher salt. Roast on a shallow baking pan at 500°F about 10-12 minutes, depending on the thickness of the spears.

Add the peas to the risotto and cook 4 minutes longer. Stir in the roasted asparagus and optional Parmesan substitute, stirring well but carefully, so as not to break up the vegetables. The rice should slightly sauce-y (I don’t like it too “soupy”). Taste the rice to see if it's done to your liking (see Note above highlighted in pink)-- you may need to cook it for another minute or so—this will depend on the power of your microwave. Serve very hot on a heated soup plates, with the sliced Breast of Tofu placed decoratively on top. Add a sprig of fresh herb blossoms, if you have some in your garden.

MAKING BREAST OF TOFU,  recipe here:

Coated with Seasoned flour

In the pan

Finished!

Enjoy!