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Fresh from Poland: New Vegetarian Cooking from the Old Country

  • Mã sản phẩm: 1615196552
  • (385 nhận xét)
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  • Publisher:The Experiment; Illustrated edition (March 17, 2020)
  • Language:English
  • Paperback:240 pages
  • ISBN-10:1615196552
  • ISBN-13:978-1615196555
  • Item Weight:1.83 pounds
  • Dimensions:7.5 x 0.65 x 9.75 inches
  • Best Sellers Rank:#177,546 in Books (See Top 100 in Books) #19 in Polish Cooking, Food & Wine #138 in Vegetarian Cooking #225 in Vegetable Cooking (Books)
  • Customer Reviews:4.8 out of 5 stars 385Reviews
803,000 vnđ
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Fresh from Poland: New Vegetarian Cooking from the Old Country
Fresh from Poland: New Vegetarian Cooking from the Old Country
803,000 vnđ
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From the Publisher

polish vegetarian;polish cooking;polish recipes;vegetarian recipes
polish recipes;polish vegetarian

Barley Risotto with Asparagus, Cider, and Goat Cheese

Makes 4 servings

1. Boil the broth in a large saucepan. Stir in the barley; cook, covered, over low heat until the liquid has been mostly absorbed, 20 to 30 minutes. Remove from the heat; let sit in the covered saucepan.

2. Heat the butter in a large saucepan over medium. Add the onion and cook, stirring frequently, until nearly soft, about 2 minutes. Add the garlic and asparagus; cook until slightly golden brown, about 2 minutes. Remove and set aside the tips of the asparagus from the saucepan. (You will use them for serving.)

3. Stir in the cooked barley. Add the cider; bring to a simmer, and cook over high heat, stirring frequently, until the barley absorbs the liquid, 2 to 3 minutes. Stir in the lemon zest, Parmesan, and goat cheese. Season with salt and pepper. Add more cider for a looser consistency.

4. To serve, divide among plates. Arrange the asparagus tips over the kaszotto. Top with more Parmesan and goat cheese. Serve with chilled cider on the side.

Note: This spring risotto also tastes great with other green vegetables, such as English peas, sugar snap peas, or green beans.

Ingredients

  • 3 cups vegetable broth & 1 cup pearl barley
  • 3 tablespoons unsalted butter
  • 1 large onion, chopped and 3 garlic cloves, thinly sliced
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces
  • 1 cup dry apple cider, plus more if needed
  • ½ teaspoon grated lemon zest
  • ½ cup grated Parmesan cheese & 2 tablespoons soft goat cheese, plus more for serving
  • Salt and freshly ground black pepper

polish cooking;polish vegetarian


polish cooking;polish vegetarian


polish vegetarian;polish cooking


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