Barley Risotto

Last Thursday the Hands-On team made a risotto with pearl barley – a great grain for slow-release energy. We made a very green blend of wilted spinach, shallots, garlic and vegetable stock to let down the barley – and finished the risotto with pan-fried portobello mushrooms and leeks. A hearty winter’s meal, with good nutritional profile.


We have structured our Thursday sessions into sub-groups of 4-6 students, each group on a specific task, 2-3 groups making the dinner, and the other group(s) working on a saleable product – we have already begun with Sauerkraut (see last week’s post), and this week we experimented with vegan carob chocolate using very tasty freeze-dried strawberries we had just got in – the samples were very popular! In fact a vegan store in Wellington is keen to stock vegan carob chocolate if we can produce it for them – watch this space.

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