In case you missed Jesse and Aaron’s cooking demo last Saturday, or you tasted a sample and would like to try it yourself, here is the recipe! This recipe is particularly well-suited to the transitional season that we find ourselves in; feel free to substitute out unavailable produce items with whatever you find at the market.
1 cup barley
2 cups water
3 T camelina oil (Ole World Oils)
4 sweet bell or Romani peppers(Gales Meadow Farm)
1 eggplant, small dice (Big B Farm)
4 cloves garlic, minced(Persephone Farm)
2 fennel ‘petals’, small dice(Persephone Farm)
1 red onion, small dice (Sweet Leaf Farm)
2 ears corn, cut off cob (Big B Farm)
1 cup soft goat cheese (Alsea Acres Alpine)
2 T basil, minced (Sweet Leaf Farm)
2 T parsley, minced (Persephone Farm)
salt & pepper to taste
1. Cook barley in water. Bring to a boil, add 1 T of oil, about a teaspoon of salt, and reduce to a simmer. When water is absorbed, turn off heat and cover until needed.
2. As barley cooks, roast the peppers. You can place them directly on the flame of a gas burner, turning with tongs until all sides are black and crispy. Then put in a plastic bag and close up until they’ve steamed. OR roast in a 400-degree oven for 15-20 minutes.
3. Sautee garlic and eggplant until eggplant is soft. Add fennel and red onion & sautee for 2 minutes. Add cooked barley and stir for 1 minutes. Turn off heat, add herbs and goat cheese. Season to taste.
4. Stuff risotto in peppers by splitting open pepper, removing seeds, and filling with risotto. You can return the peppers to the oven for 5 minutes to reheat if needed.
5. Serve drizzled with remaining tablespoon of oil.