The good thing about working a farmers market is the insane amount of free food i get every week. Right now the farm i work for is growing amazing fall and winter foods- we have beets, winter carrots, turnips, radishes, chard, kales, mustard, fennel...etc! Last week I took home three bunches of baby beets and decided to make a kind of risotto. I was inspired by my friend Jessie Mae of
Vegan Soldier who made a vegan beet-risotto dish. I have been trying to eat a variety of grains and came across a recipe for barley risotto. You know, creamy long cooking grains with lots of veggie broth and onions and garlic. yum. Anyways, i combined the two recipes, stealing Jessie Mae's beets and the barley risotto recipe from
Super Natural Cooking. It was delicious. I had (free!!) pine nuts on hand so i toasted them and added to the whole deal. It was bomb. I took a few photos. Come over for dinner sometime. I will make this again. It's too good, and the barley really stands up against your typical arborio rice for the risotto...its slightly nutty and has a great texture. Okay, enough pretending to be a pro chef. Go make yourselves dinner.
Washing baby beets!

Chopping red cippolini onions from the farm. They are so small they look like little leeks inside.

The finished project! Barley Risotto with Roasted Beets and Pinenuts. And its vegan, too.