Gordon Ramsay's Easy Barley Risotto
If you've always wanted to be asked with Gordon's famous Where's My Risotto phrase, this delicious recipe will do the trick. Easy and simple, it's the perfect winter dish!
#GordonRamsay #Cooking
Full Recipe here:
Follow Gordon:
Text him: +1 (310) 620-6468
TikTok:
Instagram:
Twitter:
Facebook:
LEGIT vegan Cream of Mushroom Soup Recipe
LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part... its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! in this episode I’m using my trusty vitamix. Let's begin.
Ingredients:
4 cups vegetable stock
1/2 lb mushrooms
1 onion
2-3 pieces of garlic
1/2 a potato
1/4 cup cashews
1/4 cup water
Olive oil
Salt and pepper
Directions:
1. Use a paper towel to brush the dirt off the mushrooms
2. Remove the stalks from the mushrooms and set aside
3. Also set aside half of the mushroom caps
4. Slice the remaining mushroom caps and set aside
5. Heat up a stock pot on medium high, then add a drizzle of olive oil
6. Roughly chop one onion, and crush 2-3 pieces of garlic
7. Sauté the onions and garlic until golden brown
8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
9. Add the potato, the set aside mushroom stalks and caps
10. Season and cook for a few minutes
11. When the vegetables are browned, add the vegetable stock
12. Simmer on medium for 10min
13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
14. Add the cashew cream to the pot and stir to combine
15. Pour the entire pot into the blender
16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
17. Sauté for a few minutes, meanwhile, blend the soup on high
18. Add the soup back into the pot and stir
19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Get Your Garlic On: Mushroom Barley Casserole
Produced by: Shari Borkin
Easy & Tasty Vegan Casseroles (Dump & Bake)
I've been OBSESSED with Dump & Bake Casseroles lately, so today I'm sharing 3 of my favorite recipes with you! These fuss-free recipes are pantry-friendly, budget-friendly, and perfect for meal prep.
✗ My Kitchen Staples + Supplements ➢
IN THIS VIDEO
• Cheesy Broccoli Casserole:
• Buffalo Cauliflower Casserole:
• Chickpea & Rice Casserole:
*BONUS: Southwestern Black Bean Casserole:
---
• My Blender:
• My Food Processor:
CONNECT WITH ME
• Instagram:
• Recipe Blog:
• Pinterest:
• Facebook:
HELPFUL LINKS
• 25% off Your First Thrive Market Orders:
• 5% Off ANY iHerb Order: (use code BOW1780)
ABOUT THIS VIDEO
• Cameras:
For Vlogging -
For Photography + Recipes -
• Software: Final Cut Pro
• The music in this video is from Musicbed. Get a free trial for the best music for your videos:
This video is not sponsored.
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!
Baked Barley Risotto with Mushrooms & Carrots - How to Cook with Barley
Searching for how to cook barley? This barley risotto recipe with mushrooms and carrots is a simply recipe for cooking barley in the oven. With a texture like risotto but oh so much more flavor. Use water instead of broth, so the barley flavor can really shine. Ingredients below or at
Connect with me on Instagram:
Amazon Storefront (recommended recipe books and cooking equipment)*:
(*affiliate links: I may receive a commission for purchases made through these links. This helps me continue making quality content.)
Subscribe if you like my work:
Chapters
0:00 Prep ingredients
1:17 The cooking part, stovetop
2:22 The cooking part, oven
2:40 Preparing a portion for freezing
3:03 How to avoid overcooking the risotto
3:27 Final touches & notes
BAKED BARLEY RISOTTO with Mushrooms & Carrots
===============================================
by Kay Chun
3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
kosher salt and black pepper
10 ounces pearl barley (about 1.5 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped fresh chives or green onions
Bake temp: 425F
Bake time: 30 minutes
Recipe summary: Cook onions and garlic together until softened about 3 minutes, in the hot oil, in a large dutch oven over medium heat. Add mushrooms and 1 tbsp of oil, season. Cook for 3 minutes until mushrooms soften. Stir in carrots and barley. Pour in 4.5 cups of water. Bring to a boil over high heat. Cover and transfer to oven. Bake for about 30 minutes until all liquid is absorbed.
VIDEO COURSES:*
How to Cook the Best Eggs:
How to Cook the Best Chicken:
Cooking Essentials: Equipment for New Home Chefs:
I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
????
Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured!
Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel!
Subscribe to our taste test channel →
Make It Dairy Free Website →
Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) →
Instagram →
Facebook →
Twitter →
Pinterest →
Contact us → makeitdairyfreetoday@gmail.com
Private Facebook Community →
#VeganMeals #VeganDinner
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
Our Photography/Videography Equipment →
*Bear Claw Mitts:
*Black Measuring Cups and Spoons:
*Black Utensils:
*Bowls (Small):
*Colander:
*Cutting Board (Round):
*Garlic Press:
*Glass Mixing Bowls -
*Hand grater:
*Induction Burner:
*Kitchen Knife Block Set:
*Kitchen Towels:
*Pots and Pans:
*Tiny Whisk:
*Wooden Utensils:
-Note: Not all products are exactly as seen in video.