Sometimes you wake up, maybe a touch under the weather, and you want a bit of brunch, but leaving your house seems like an impossible task. You drag yourself to the kitchen and find the cupboards and fridge are more or less bare – sure, you’ve got eggs, some random veggies, and all the oils and spices you could ever need, but these ingredients do not brunch make. Or do they?
Orzotto is a risotto made from barley and it’s damn tasty. I’ve made it from scratch (using raw barley) but you can also do it with leftover cooked barley, which is how this recipe came about. And I see no reason why you can’t eat it for brunch.
I’ve even made it extra flexible with ingredient options so that you don’t have to leave the house tomorrow morning. You’re welcome.
Bits-and-bobs Orzotto for one
A splash of oil and a smidge of butter
A pinch of salt
A spoonful of diced onion – you could also use fennel, capsicum, celery or garlic
A pinch of chopped parsley
A pinch saffron threads, soaked in ¼ c white wine
1 cup stock/water
4-5 tablespoons leftover cooked barley, or other whole grains/equivalent – eg, brown rice, farrow, quinoa, couscous, risoni…
3-4 florets of cauliflower – you could sub in brocolli, kale, brocolini, bok choy, asparagus.
1/2 a tomato, cut into wedges. You could also use beetroot, pickled onions or other pickles.
pepper and salt
fresh herbs, to garnish
butter, to add at the end
goats cheese/feta/other cheese, to serve.
Add the cauliflower florets (or whtever you’re using) to a bowl of salted warm water.
Heat oil and butter. Add a spoonful diced onion and a pinch of salt. Cook until translucent.
Boil a jug of water.
Add the cooked grains to the pan, heat through.
Add wine mix and parsley, freshly ground salt and pepper, simmer
Add water/stock, spoonful by spoonful, stirring as it is absorbed.
In a small frypan, put an egg on to fry.
Add the cauliflower into the orzotto.
Once egg is nearly done, cover, turn off heat on both pans. Add butter to the orzotto.
Assemble- orzotto, egg on top, tomato around, fresh herbs, sprinkle goats cheese.
What’s your fave homemade brunch?
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