This morning I received a newsletter from the World Wildlife Fund detailing the increase in rhino poaching. In 2010 one South African rhino a day (365 animals a year) was being lost to poachers who are now very sophisticated using helicopters, vetinary tranquilisers, night vision equipment and silencers. World Wildlife are requesting help from the public – particularly asking people not to buy rhino horn products in any form. Obviously they would also like donations from anyone and everyone. To read more about it go to http://tinyurl.com/49jqgu8 As you will see, its not just rhinos, tigers have decreased by 95%, 12,000 elephants are illegally killed along with many other species which are used for illegal purposes. The traffic in animals and animal parts is very distressing to me which is one of the reasons I support World Wildlife and any donations I make end up in their coffers which is a drop in the bucket compared with what they need. I wish I could form a world wide support group for their work.
This is a subject I feel very strongly about and were I a younger woman I would be “out there” helping to preserve all animals and fighting the poachers. The best I can do today is give them my support and as much publicity as I am able. Please spread the word yourself otherwise the sci fi stories of a world with no animals at all will come to pass. We have to act today and we have to do it ourselves not leave it to others.
I like barley, I love risotto, and this one is a version which can be made in a slow cooker which means you don’t have to stand around adding liquid for hours on end, what more could you ask for?
Barley Risotto with Fennel
From EatingWell: January/February 2008
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or brown rice—seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.
6 servings, generous 1 cup each Active Time: 30 minutes Total Time: 3-4 hours
- 2 teaspoons fennel seeds
- 1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
- 1 cup pearl barley, or short-grain brown rice
- 1 small carrot, finely chopped
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 4 cups reduced-sodium chicken broth, or “no-chicken” broth
- 1-1 1/2 cups water, divided
- 1/3 cup dry white wine
- 2 cups frozen French-cut green beans
- 1/2 cup grated Parmesan cheese
- 1/3 cup pitted oil-cured black olives, coarsely chopped
- 1 tablespoon freshly grated lemon zest
- Freshly ground pepper, to taste
- Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
- Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.
Per serving : 242 Calories; 6 g Fat; 2 g Sat; 1 g Mono; 9 mg Cholesterol; 36 g Carbohydrates; 10 g Protein; 8 g Fiber; 474 mg Sodium; 330 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
Tips & Notes
- Make Ahead Tip: Prepare fennel, carrot, shallot and garlic. Combine broth, 1 cup water and wine. Refrigerate in separate covered containers for up to 1 day.
Have a great day