Fennel orzotto with sun dried tomatoes and root vegetables slaw

February 3, 2015

Do you cook often risotto?I know many people saying that it’s a difficult task.Actually, it only takes patience.A dish which requires a greater amount of skill and time, usually gives an extra satisfaction, a better flavor, a je-ne-sais-quoi:).



Before getting to orzotto, I didn’t know that is quite a familiar dish.I don’t know why I didn’t think earlier about it because barley has an important spot in my pantry.I probably like it better than rice.My kind of risotto/orzotto has to be with whole grains which I soak first, preferably overnight.Barley, as many other grains, is an ancient one.And we are starting from some time now to reveal all of these under appreciated ingredients.Is it a trend or people do believe in such change?I’m hoping that change comes from within.

The Chinese were saying that barley is a gold mine, one of the world’s healthiest foods.It has more fibers than brown rice.Is an important source of mangan,selenium,molybdenum.Helps reduce blood pressure and lower “bad” cholesterol (source here).It has no starchy carbohydrates, but more proteins than other grains.So it gives you fuel for a longer time.Surely is an option to try.



200 g hulled barley, soaked overnight or 2-4 hours

1/4 fennel

1 small onion

1 clove of garlic

100 ml dry white wine

300-350 ml vegetable soup, you can adjust the quantity

freshly grated Parmesan

1/2 bunch of parsley

1 glove of garlic

Rucola (optional)

3-4 sun dried tomatoes

Vegetable slaw

1/4 beetroot

1/4 fennel

1/4 celery root

1/2 carrot


black and withe sesame seeds

First, prepare the vegetable soup.It should be almost done when starting to make the orzotto.

After soaking the barley, toss the water and rinse it in fresh water.Dice the onion and the garlic together with the fennel and put them in a pot with 2 spoons of simmering water.Let them soften a bit and put over the barley.Stir constantly.After the flavors have blended, season with salt and pepper and pour in the wine.Don’t forget to keep stirring.After the wine disappears, start to pour the first ladle of soup.It should be fully incorporated before putting in the next one, and the next one.You will see that barley has increased in volume, you should taste it to see if it needs more soup or if it’s enough.It should be nice and al dente.When it’s cooked, take it off the heat and mix in the parmesan.

Put in a small food processor the parsley leaves, rucola (if using), the other clove of garlic and the sun dried tomatoes.Season and add some olive oil.It should be transformed in a paste.Put it over the cooked orzotto.

For the vegetable slaw, use a peeler to cut thin sliced of the roots.Afterwards, cut these slices in stripes.Mix them in a small ball together with rucola and some olive oil.Serve it on top of each orzotto plate and sprinkle over some sesame seeds.








  • Reply Teodora@TeoBucatar February 7, 2015 at 7:57 am

    Hi, Christina :) I’m glad I’ve found your blog. I will certainly came here more often.

    • Reply Jaber February 7, 2015 at 3:15 pm

      Nice meeting you:) thanks for stopping by

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