https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1040042 Bring to a boil and cook until the spinach is tender but still bright green, about 3 minutes. Blanch the spinach and parsley in the stock for … Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Spinach is an excellent source of many vitamins and minerals including Vitamin A, Vitamin C, Vitamin K1, Folic acid, Iron and Calcium. Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth. How would you rate Toasted Barley Risotto with Spinach and Herb Purée? Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Mix in remaining 2 Tbsp. Set spinach purée aside. Drain; transfer to a bowl of ice water and let cool. Although nutritionally appealing, many children do not enjoy the bitter taste of spinach. Coddle this one with frequent stirring and it will turn out just fine. Pour the stock into a saucepan and bring to the boil. Heat the butter in a skillet over medium heat. Spinach puree is loaded with goodness and is great mixed with a range of sweet and savoury purees. I added in one extra tablespoon, but do what feels right. Recipes you want to make. Slowly drizzle in 1/3 cup of olive oil while blending. Set aside. In a food processor or blender first chop up the pine nuts and garlic, pulsing several times. Log in. This spinach parsley pesto is a perfect antidote for all the cold and wintry weather we’ve been having. All rights reserved. We use cookies to ensure that we give you the best experience on our website. You may want to add more depending on how thick you want the sauce. Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan ¼-cupful at a time, stirring until melted and well combined before adding more. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes. © 2020 Condé Nast. Although nutritionally appealing, many children do not enjoy the bitter taste of spinach… Meals, Use it as a sauce for grilled chicken or fish, Mix it with cream cheese for bagels or toast, Thin it with more olive oil and use it as a dressing. Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper. Add the pine nuts, if using, the oil, and salt and pepper and process, scraping down the sides, part way through, until everything is well blended. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Restaurant recommendations you trust. Your email address will not be published. To revisit this article, select My⁠ ⁠Account, then View saved stories. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1040042 Gourmet Made Simple: 5 Secrets for Making Fancy (but Not Fussy!) Spinach puree is loaded with goodness and is great mixed with a range of sweet and savoury purees. Add remaining broth by ½-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40–50 minutes (you may not use all the broth). Ad Choices, Kosher salt and freshly ground black pepper, bunch spinach, thick stems removed (about 2 cups), bunch flat-leaf parsley, thick stems removed (about 1 cup), teaspoon finely grated Meyer lemon or regular lemon zest, tablespoon Meyer lemon or regular lemon juice, cup chopped tender herbs (such as tarragon and/or chives). To revisit this article, visit My Profile, then View saved stories. Ways to Use to Use Pesto Covered in the fridge it will keep for a week or it can be frozen, so make a big batch and use it in so many ways. Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8–10 minutes. Preheat oven to 350°. Place the garlic, scallions, parsley and spinach in a food processor or blender and pulse until everything is roughly chopped (or use a mortar and pestle). Add in the spinach, parsley, asiago cheese, lemon zest and juice and salt. Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Add the spinach and parsley and/or watercress, about three-quarters of the hot stock and some salt and pepper. butter in a large skillet over medium heat. Spinach is an excellent source of many vitamins and minerals including Vitamin A, Vitamin C, Vitamin K1, Folic acid, Iron and Calcium. Heat 1 Tbsp. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm. Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain and squeeze well to remove excess water. Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Add the I kind of missed the rice. Cooking advice that works. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. If you continue to use this site we will assume that you are happy with it. Bring to a simmer and cook for a couple of minutes until the leaves have wilted. Blend until smooth stopping to scrape down the sides of the bowl, if necessary. Can't say i was crazy about this and it was a lot of work.