• Olive Oil
  • Onion
  • Garlic
  • Lemon
  • Carrot
  • Broccoli
  • Parsley

Thai Barley Risotto


  • Cooking Time:

  • Prep Time:

  • About:


  • 4-6 Servings:

  • 1 tbsp Olive Oil
  • 1.5 whole Onion
  • 2 cloves Garlic
  • 65 g Barley
  • .5 tsp Salt
  • .125 tsp Pepper
  • 500 ml Broth
  • Sauce
  • 60 ml Lemon (juice)
  • 1 tbsp Brown Sugar
  • 1 tbsp Water
  • 1.5 tsp Vinegar
  • 1 tsp Soy Sauce
  • Vegetables
  • 1 tsp Ginger (dried)
  • 2 whole Carrots
  • 200 g Broccoli
  • 1 stalk Celery
  • 250 ml Water
  • 1 tsp Parsley (dried)
  1. Directions:

  2. Chop onions, garlic, carrots, celery, and broccoli. Set each aside.
  3. Heat 1.5 teaspoons olive oil in a saucepan over medium-high heat. Add half onion and 1 clove garlic; sauté 1 minute. Stir in barley, salt, pepper, 125 ml broth; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth slowly, adding roughly a half cup at a time, stirring constantly until each portion is absorbed before adding the next. Set aside.
  4. Combine juice-sauce ingredients. Set aside.
  5. Heat 1.5 teaspoons olive oil in a skillet over medium-high heat. Add the whole chopped onion, 1 clove garlic, and ginger and stir fry for 1 minute. Add carrots and cook for 5 more minutes. Next add broccoli, cooking for another 2 minutes, if frozen. Stir in barley mixture, juice mixture, and water. Bring to a boil. Add parsley last. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally.