Kale Speltotto with Parmesan Cheese
Kale Speltotto with Parmesan Cheese
Ingredients
- --Chef Gina Lopez, Bridgeway Corporate Chef
- 1 quart vegetable or chicken stock
- 4 tablespoon of butter
- 2 tablespoon of olive oil
- 1 onion finely chopped
- 1 garlic clove finely chopped
- A few sprigs of thyme leaves chopped
- 3 medium leeks trimmed and chopped
- 5 oz of Kale
- 5 oz of Sorrel or other greens
- 10 oz of barley
- ½ cup of white wine
- 2 oz of parmesan cheese
- Sea salt and pepper to taste
Instructions
- Bring stock to a simmer keep warm
- Heat half of the butter and sauté onion, garlic, and thyme. Sweat for 10 minutes
- Stir the barley into the onion mixture wait two minutes add wine
- Start adding stock ¼ cup at a time stirring and letting it absorb until you add more. It should take about 35 to 45 minutes for the barley to cook.
- Sweat the leeks in the remaining butter in a frying pan and the greens and wilt with a little water for 3 to 4 minutes.
- Remove barley from heat and stir in leeks mixture, cheese, and salt and pepper.
- Serve with extra cheese on top, pepper, and a drizzle of oil.
Leeks with Rice (Prassorizo)
Leeks with Rice (Prassorizo)
Ingredients
- This Greek recipe for leeks with rice is from Madhur Jaffrey’s World Vegetarian cookbook. In her book she gives credit to Marina Liveriadou for this particular recipe.
- 2 lbs leeks
- ½ cup rice
- ½ cup olive oil
- 1-1 ¼ tsp. salt
- Freshly ground black pepper
- 2 Tbsp. fresh lemon juice
Instructions
- Cut leeks into ¼ in. pieces, discarding any dark green pieces. Wash thoroughly in a sinkful of water and put into a colander to drain.
- In a wide pot, combine the leeks and 3 cups of water. Set over high heat and bring to a boil. Turn down the heat to medium-high and cook for about 15 min or until leeks are tender. Add the rice, oil, salt, pepper, lemon juice, and another ½ cup of boiling water. Cook on medium-high heat, stirring now and then, for another 15 minutes, or until rice is just tender. Serve hot.