Matcha is powdered green tea leaves. To make it into a drink blend 1/4 tsp in 1 cup of hot ( not boiling water). Used in this barley risotto it makes a delicious nourishing low GI meal the whole family will enjoy.
To boost protein, serve the risotto under a piece of white fish steamed in ginger and light soy sauce.
Heat the tea oil in a heavy based pan and sauté the mushrooms with the garlic and ginger for approx 5 minutes. Add the barley and stir around to coat the grains with oil.
Add the genmaicha and tamari and slowly bring to the boil. Reduce to simmer, stir and cover the pan to cook for 1 hour. Check occasionally that the grain is not sticking to the bottom of the pan and add a little extra genmaicha if necessary.
Add the asparagus and shallots in the final 2 minutes of cooking
Serve with fresh limes to sprinkle over the risotto.
Note : Arborio rice typically used in risotto has a high GI of 69. Barley contains far less carbohydrates and has a GI of only 25.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1362 kj |
| Calories | 326 kcal |
| Fat | 16.5 g |
| Saturated Fat | 1.8 g |
| Total Carbohydrate | 32 g |
| Total Protein | 8.4 g |
| Fibre | 8.4 g |
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