Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
30 mins
Simmer the broth as the barley/rice saute. Thinly slice the beet crisps and start to cook in batches alongside the risotto. As soon as the beets are done, prepare the Arugula Salad. Sprinkle all three dishes with walnuts and/or a dollop of fresh goat or blue cheese.
Mushrooms and barley pair so nicely together, but if you want to make this gluten-free simply use short-grain brown rice instead of the glutenous barley. You can make this ‘risotto style’ by adding in warm broth slowly or if you want more independence from the dish then add the broth at once and boil away, it will be less creamy but still tasty.
At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
