Pearl wheat risotto

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (17)

100.00 g pearl barley
2.00 celery stalks — chopped
1.00 onion — chopped
2.00 garlic — cloves, crushed
15.00 ml butter
15.00 ml fresh chillies — 573
1.00 red pepper — chopped
1.00 green pepper — chopped
15.00 ml fresh mixed herbs — chopped
50.00 g peanuts — chopped
125.00 ml stock — vegetable
30.00 ml soy sauce
125.00 ml whole kernel corn, drained — tinned
125.00 ml peas — tinned or frozen
0.00 sea salt and freshly ground black pepper
0.50 lemon juice
80.00 ml parmesan cheese — grated
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Method:

Pour enough boiling water over the wheat to cover and stand for 15 minutes.
Sauté the celery, onion and garlic in the butter and oil.
Add the peppers, herbs, peanuts and stock and simmer for 8 minutes.
Add the drained wheat, soya sauce and remaining vegetables and simmer for another 5 to 10 minutes until soft.
Season with salt and pepper and lemon juice and stir in the Parmesan cheese.



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