Asparagus & Barley Risotto Baked Eggs
I am a big fan of the savory breakfast. For my tenth birthday I asked for hashbrowns instead of birthday cake. And Sam's mom gave me this beautiful cast iron skillet which has been begging to be used. So I decided to make a hearty risotto with spring asparagus and local eggs. And I used barley instead of the traditional arborio rice. I love barley. I'll never understand why most people limit barley to the realm of soup. Plus Barley has more fiber than arborio rice. About 5 times as much! No, its not as creamy as rice, but it makes up for that with heartiness. Combine the fiber from the barley with the protein from the eggs and you're looking at a breakfast (or lunch or dinner) that will keep you full for hours. Of course if you are gluten-free you will want to swap the barley out for brown arborio rice. It will still be delicious. I promise.
Asparagus & Risotto Baked Eggs
Ingredients:
2 tbsp coconut oil
1 clove garlic, minced
1 shallot, minced
1/8 tsp salt
pinch of pepper
2/3 cup barley
1/4 cup white wine (optional)
3 cups vegetable stock
1 1/2 cup asparagus
1 cup shitake mushrooms (or whichever variety you have on hand)
2 eggs
3-4 sprigs fresh dill
In a small sauce pan simmer the vegetable stock. Melt 1 tbsp oil in a deep frying pan or saucepan. Add garlic, shallot, salt, and pepper and cook over medium heat until translucent. Add in the barley and stir to coat the barley with oil and lightly toast for about 2 minutes. Add the wine to the barley and stir. When all the liquid has evaporated add one ladle of vegetable stock. Continue doing this every time the liquid evaporates until all the stock has been used, stirring occasionally. When you add the last ladle of stock, turn the heat off so that a little liquid remains.
Heat the remaining tablespoon of oil in a frying pan over medium heat. Add in the asparagus and cook stirring occasionally. After about five minutes, add the mushrooms and cook until the mushrooms are tender, about 2-3 minutes.
Turn the oven on to broil. Spoon the risotto into a small cast iron skillet and stir in the vegetables. Crack the eggs on top of the risotto and broil for about 9 minutes or until they are firm and white. Remove from the oven and garnish with fresh dill. Makes 2 large portions. Or use 4 eggs for 4 smaller portions.
*If you eat dairy I recommend crumbling some goat cheese into the risotto before adding the egg or topping with shaved parmesan.
Join me for a Summer Detox Workshop in NYC
One more thing! I will be teaching a workshop this Summer in NYC at Brooklyn Grange Rooftop Farm! It will include Yoga, Nutrition, and Cooking! For more info go to my Events page. Space is limited so purchase your tickets ASAP!
