Beetroot orzotto with mushroom and granny smith

Spring is the season of the year when we must cleanse. Release the toxins we’ve accumulated in the winter and create lightness in our body. The organ of our body associated with this season is the liver, and its cereal is barley, the star of this recipe! 🙂 Apart from the cereal, in this recipe, I used celery and granny smith apple, which are also two foods that will help in this detox process.

Print Recipe

Beetroot orzotto with mushroom and granny smith

Prep Time

1 h

Cook Time

45 min

Passive Time

8 h

Servings

doses

Ingredients

• 1 bowl barley previously soaked some 8h
• 2 e 1/2 bowl water
• 1 1cm strip kombu seaweed
• 2 red onion cut in small brunoise
• 1 stalk celery thinly sliced
• 200 g fresh mushrooms I used marron, but you can also use boletus or tricholomas (both have a more intense flavor)
• 1 beetroot aproximately 70g
• 1 tbsp sesame oil
• 1 tbsp toasted sesame oil
• 2 tbsp mirin
• 1 tbsp umeboshi vinegar
• 1 tea spoon umeboshi paste
• 10 g fresh rosemary
• 10 g fresh thyme
• 1 granny smith apple
• 250 ml oat drink
• 1 tbsp arrowroot flour
• 1 colher sopa brewer's yeast
• 1 colher sopa sea salt

Prep Time 1 h Cook Time 45 min Passive Time 8 h Servings doses Ingredients 1 bowl barley previously soaked some 8h 2 e 1/2 bowl water 1 1cm strip kombu seaweed 2 red onion cut in small brunoise 1 stalk celery thinly sliced 200 g fresh mushrooms I used marron, but you can also use boletus or tricholomas (both have a more intense flavor) 1 beetroot aproximately 70g 1 tbsp sesame oil 1 tbsp toasted sesame oil 2 tbsp mirin 1 tbsp umeboshi vinegar 1 tea spoon umeboshi paste 10 g fresh rosemary 10 g fresh thyme 1 granny smith apple 250 ml oat drink 1 tbsp arrowroot flour 1 colher sopa brewer's yeast 1 colher sopa sea salt

Instructions

1. In a pressure cooker, place the soaked barley, water, and strip of kombu. Close the pan and place on a high heat. When with pressure, lower the heat to a minimum and cook for 35 minutes.
2. Peel the beetroots and cut it in cubes. Put it in a pot with boiling water, and a sprig of rosemary, and cook for about 30 minutes.
3. Preheat the oven to 90 degrees. Clean the mushrooms with a damp cloth. Reserve half of them. The rest, cut in 4, in slices, and arrange in a tray. Bake in preheated oven for 35 minutes.
4. In a frying pan, add the chopped onion and celery. Put in a strong flame and let the vegetables to release its juice. Add the sesame oil (plain and toasted), finely chopped rosemary, thyme leaves and salt and continue stirring.
5. Apart, finely chop the remaining mushrooms.
6. When the onion and celery are already well sautéed, add the mirin, and the umeboshi vinegar. Wrap well and add the chopped mushrooms. Let it simmer for about 8 minutes and turn off after that time.
7. When the beetroot is already cooked, turn off the fire and remove the water from its cooking (keep a part of it). Mash with the blender until a smooth cream is obtained.
8. Dilute the arrowroot flour and brewer's yeast in the vegetable drink. Mix with the beetroot cream and bring to boil until thick (about 2 minutes).
9. Add the beetroot cream to the mushroom sautée and add the cooked barley as well (remove the kombu seaweed).
10. Wrap for a few minutes, on low heat. If it seems too dry, add water from the beet cooking.
11. Add the umeboshi paste. Turn off when the mixture is creamy and homogenous.
12. Cut the apple into slices and rinse it in salted water.
13. Serve the orzotto with a few slices of apple and the mushrooms in the oven to garnish. Chop more thyme and rosemary and place over the plate. I also took advantage of the thyme blossoms, which, besides being tasty, gave a more elegant look to the dish.
14. On the plate, I also added a bit of a cabbage pickle! TOP! 😉