I mentioned in my last post that I was thinking about making a barley risotto. Using barley as a substitution for arborio rice is an excellent way to increase the nutritional value of risotto. The base flavors for this dish were roasted fennel, roasted red peppers, onions, garlic and roasted butternut squash. I used balsamic vinegar to deglaze as well as a finishing touch. The vegetable stock was infused with thyme, rosemary and oregano. Freshly grated nutmeg complimented the baby spinach in the dish. Peas belong in risotto, so I was grateful for my frozen baby peas. Next time, I will finish the risotto with some soymilk to make it creamier.
Yesterdays lovely lunch salad. Organic baby spinach, roasted butternut squash, pecans, dried cranberries and some of the seitan from the last post. I topped this with a tiny bit of my super low fat balsamic flax vinaigrette. Totally delicious and satisfying!
Lunch today utilized more seitan, along with baby spinach, cashew cheez, sauerkraut, tomatoes, ketchup, relish and mustard spiked with caraway seeds. The cheez and the condiments truly made a delicious 1000 Island dressing like feel. The bun was one of my homemade 100% whole grain buns from the freezer. I love how easy it is to store these. All you do is slice them and put them in the freezer. When you are ready to use, just pop them in the toaster!