Pearl Barley and Mushroom Risotto
Pearl barley has more benefits than milled white rice. It is especially good for the gut and even thought to lower cholesterol.
Preparation: 40 minutes
5 tbsp olive oil
80g red onion, peeled and sliced
200g fine pearl barley, rinsed in cold water
750ml hot vegetable stock
100g button or chestnut mushrooms, cleaned and sliced
fresh herbs to garnish
Preheat oven to 160˚C/gas mark 3. Heat the olive oil in a saucepan and sauté the onions. Add the pearl barley and sauté briefly, stirring all the time. Top up with hot stock and add the mushrooms. Place the risotto, covered, in a hot oven for about 20 minutes. Garnish with fresh herbs, such as fennel, thyme or oregano.
Extracted from The Sugar Detox Plan by Dr Kurt Mosetter, Dr Wolfgang Simon, Thorsten Probost and Anna Cavelius (Modern Books, approx €19), out now. Photography by Elwin Street Productions, 2016.