Join Date: Nov 2004
Location: world of craziness
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I'm making this this week:
Spicy Grain Soup (adapted from Food and Wine, November 2007)
1 cup pearl barley
1 cup brown basmati rice
1 tablespoon olive oil
3 ancho or dried mulato chiles—stemmed, seeded and broken into 2-inch pieces
1 large onion, thinly sliced
4 garlic cloves, halved
2 quarts low-sodium chicken or vegetable broth
One 15-ounce can diced tomatoes
6 cilantro sprigs
Kosher salt and freshly ground pepper
1/2 pound mushrooms, stems discarded, chopped
One 15-ounce can black beans, drained and rinsed
1 medium zucchini, finely diced (same size as mushrooms)
1 lime, cut into wedges
chopped cilantro, about 1/4 cup
Cook the barley and brown rice (I used my rice cooker and cooked each separately. I see no reason why you couldn't use leftover brown rice that you bought at a Chinese restaurant). Have the grains cooking while you're making the rest of the soup.
In a large soup pot, heat the olive oil and add the chiles, onion and garlic. Cook over medium-high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, and cilantro sprigs and season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes.
Puree the soup with an immersion blender or in a blender and return to the pan.
Add the mushrooms, black beans and zucchini to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley and rice and season with salt and pepper. Ladle the soup into bowls, sprinkle with chopped cilantro, and squeeze a lime wedge over each serving.
Note: This will turn stewy and risotto-like if made ahead. If you want to keep it soupy, don't add the grains until you want to serve: keep them aside, heat the soup base and then scoop in the grains to heat through