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?
- Aerpress means no more shit #travelcoffee and #workcoffee
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
Popular posts this month…
- Amaretti – The no-fuss treat posted on November 18, 2010
- 5 tips for perfect espresso posted on November 23, 2010
- Boysenberry Banana Sorbet posted on November 26, 2010
- Rich Portuguese Custard posted on November 29, 2010
- Desert Island Potatos posted on December 3, 2010
- Sri Lankan Spinach with Coconut posted on December 10, 2010
- Mousse Chocolate and other peoples’ families posted on December 15, 2010
- The quest for Mex part 1 – Mexican Red Rice posted on December 17, 2010
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 Australia License.
Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein.