FBC2015 Appetizer Contest: Barley Arancini with Shiitake and Seaweed by Dish 'n' the Kitchen

Don't you just love it when inspiration hits? That was the case with Bernice of Dish 'n' the Kitchen! When you come home from holiday and realize a contest is ending that night at midnight, most people throw in the towel, but not Bernice! It was wonderful to follow along with her brainstorming on Twitter. 


Thank goodness inspiration struck! I'm absolutely loving these crispy risotto balls. Stay tuned for our exciting winner announcement on Monday!!


Barley Arancini with Shiitake and Seaweed (Vegan)

Ingredients
1/3 cup finely diced onions
2 garlic cloves; minced
olive oil
1/3 cup white wine (I used Pinot Grigio)
1 cup pearled pot barley
1 cup shiitake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
3 cups mushroom stock
1/4 cup nutritional yeast flakes (optional)
3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
salt and pepper

panko crumbs (or regular bread crumbs)
canola oil for frying

Method
For the barley risotto:
Add two tablespoons of olive oil in a medium pot on medium to high heat. Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic. Continue to sauté for another minute or two. Add pearled pot barley and stir, coating the grains in olive oil. If the contents of your pan are sticking, it may require additional olive oil. Pour in wine and reduce so that the alcohol has a chance to burn off. Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition. In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside. To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished.  Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems. Allow to cool thoroughly.

After the barley risotto has cooled, roll into balls and coat with panko. If you find the mixture quite sticky it helps to have slightly damp hands. Deep fry in a large pot or deep fryer until golden.


Follow Bernice online at Dish 'n' the Kitchen and on Twitter, Facebook, Pinterest and Instagram!

As a former farm girl trapped in the big city, Bernice Hill tries to stay true to her roots through her community garden and seasonal foraging. There’s nothing more that she likes than creating or eating delicious food and sharing her experience with others at the table or on her blog Dish ‘n’ The Kitchen. She loves the challenges of writing ‘food stories’ about local Calgary events and is inspired both through travel and the world around her. 

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Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!

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