Cooling Summer Barley Risotto with Cabbage, Tomatoes, and Sheep Cheese

 
 

A refreshing Yin-strengthening summer dish that builds blood and fluids while keeping you cool - recipe by Isabelle Grunert. Read more about the energetics of summer in her recent interview.

Ingredients:

  • 1/2 cup barley

  • 1 dried fig, chopped

  • 1 tablespoon sesame oil

  • 1 small head of cabbage, chopped

  • A few splashes of Ume Su (Japanese vinegar)

  • 100 g sheep cheese, crumbled

  • Fresh yellow tomatoes (or red tomatoes), chopped

  • A handful of dried tomatoes, chopped

Instructions:

  1. Soak the barley overnight.

  2. The next morning, cook the soaked barley with the chopped fig until tender.

  3. In a pan, lightly sauté the cooked barley with sesame oil until slightly crispy.

  4. In another pan, sauté the chopped cabbage with a little water and a few splashes of Ume Su, covered, for about 4 minutes.

  5. Crumble the sheep cheese over the cabbage and stir to combine.

  6. Add the fresh chopped yellow tomatoes (or red tomatoes) to the cabbage mixture and garnish with chopped dried tomatoes.

  7. Mix the barley with the cabbage mixture and serve warm.

Nancy B