How to Make The Best Couscous, Farro, Barley, & More | The Cooking Doc®
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Working as a kidney doctor, I found that my patients were often unaware of just how important diet and lifestyle were and how often they felt unsupported by generic advice to “eat healthy”.
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Kidney doctor, passionate home cook, and YouTube sensation Dr Blake Shusterman empowers people to proactively manage their health by stepping into the kitchen. The author of several cookbooks with over 100,000 YouTube subscribers, The Cooking Doc® believes anyone, at any age can transform their health with small changes that make a big difference. Based on science and packed with flavor, Dr. Blake’s simple recipes have inspired home cooks everywhere to change their diet, retrain their taste buds, and transform their health.
Ever wondered how to create the best grain recipes - including couscous, rice, farro, quinoa, barley, and others? Well, the key is in toasting your grains before you cook them. Watch to find out what I mean.
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Spinach & Barley Risotto
Here's a risotto recipe with a bit more nutritional bang to it. Instead of Arborio, I use pearl barley which is packed with more vitamins and fiber. It is still creamy AF and hella tasty. Healthy risotto for the win.
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4 tablespoons unsalted butter, divided
1 cup pearl barley
1 cup mirepoix
1 garlic clove, minced
½ cup dry white wine
4 cups low-sodium vegetable broth
1 cup shredded Parmesan cheese
6 ounces baby spinach
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In a large saute pan, melt half of the butter over a medium-low heat. Add the barley and toast it in the butter for about 5 minutes, careful not to burn. It will darken in color and the butter and grain will put off a nutty aroma.
Transfer the toasted barley to a separate dish.
Melt the remaining butter and add the mirepoix. Mirepoix is two parts onion, one part carrot, and one part celery, all evenly chopped. Saute for about five minutes, until the onions sweat and soften.
Add the minced garlic and cook for another minute.
Add the toasted barley back to the pan along with the white wine and 1 cup of broth. Bring to a low simmer over a medium heat and cook for about 10 minutes, until the barley absorbs most of the liquid. It’s important to keep this at a low simmer as to not cook off the liquid too fast.
Repeat the above step, adding ½ cup of broth at a time, bringing to a low simmer, until all broth has been added and absorbed by the barley. It’s okay if the mixture is liquidy as long as the barley is fully cooked. It should be tender. This will take about 45 minutes.
Add the Parmesan cheese and fold it into the mixture.
Turn off the heat and add in the spinach. Fold in the spinach and let the heat from risotto wilt it.
Top with more Parm and serve.
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#risotto #barley #spinach #recipevideo
Veggie Barley Salad – SNAP4CT Recipe
Our Veggie Barley Salad is a colorful and healthy salad packed with fiber! Toss it with fresh vegetables from your fridge or pantry. You can substitute the barley with other whole grains like brown rice, quinoa, or farro.
Make our Veggie Barley Salad:
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Mediterranean Barley Almond Salad
Today's recipe, Mediterranean Barley Almond Salad, is a versatile dish that can be used as a vegetarian main course or a side dish with meat. This salad also makes a welcome contribution to potlucks or picnics. Roasting almonds intensifies the nutty flavor and adds a nice crunch -- it's such an easy step, don't skip it!
For the full recipe go to
Source: Almond Board of California
How to Cook Pearl Barley Risotto Style
Here's a Pearl Barley Recipe Cooked Risotto Style
1 T Butter
2 T Onion
1/4 C Dry White Wine
3 1/2 to 4 C Chicken Stock Any stock will work fine
1/4 C Heavy Cream
Parmesan Cheese
Salt and pepper
Traditionally Risotto you cook on the stove top and add the stock in three parts. That's why I did that as well in my video but feel free to just pour all the stock in at once if you would like. Many reason why i love cooking pearl barley instead of arborio rice for risotto. If you add too much stock to arborio rice it will become over cooked and mushy. you can add a ton of stock to pearl barely and it still has a little bit of a bite to it, great recipe for beginner cooks.
Optional ingredients
1 T Olive Oil
1 C Oyster mushrooms
Salt and pepper
If you have never tired Oyster Mushrooms, you must. I personally don't care for mushrooms at all but I love the taste and texture of Oyster Mushrooms.
1 T Olive Oil
1 C Baby Spinach
Salt and pepper
Garnish with
Parmesan Cheese
Fresh chopped Parsley
White Truffle oil
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Pearl Barley, Chorizo & Bone Broth Risotto Recipe | Take Stock
A great alternative to normal risotto, the pearl barely in this recipe provides a lovely nutty depth of flavour and is richer in Manganese, Selenium, Copper,Phosphorus, Magnesium, Iron, Zinc and B vitamins than a traditional Arborio rice ???? #youtubeshorts #shorts