In our household, we start one-pot cooking in earnest around early October. About the same time that the root veggies and winter squash begin to pop-up in the markets. We fill the Dutch oven with soups, stews, sauces, slow-cooked meats and beans – hearty comfort foods perfect for the cooler weather.
Then the holidays arrive and the Dutch oven starts doing double-duty. It is potluck season – PERFECT for one-pot meals. The simplicity of a one-pot meal certainly cuts back on kitchen time – and who’s got time during the holidays? They travel well (you only need to worry about one-pot, right?). And the best part of all, they make people feel good. Their warmth and nutritious goodness bring a little something special to any holiday gathering.
For your next potluck, try the one-pot option. A hearty stew, a warming soup or a nourishing pot of beans – all will be welcome additions to the holiday feast.
3 tablespoons olive oil
1 tablespoon butter
4 cups cauliflower
1 small yellow onion, chopped
2 garlic cloves, minced
2 cups barley
½ cup dry white wine
6 cups vegetable broth
1/4 cup lemon zest
2 cups micro greens
- Heat the butter and 1 tablespoon olive oil in a large saucepan or Dutch oven over medium high heat until the butter begins to foam. Add the cauliflower and a generous pinch of salt. Saute until the cauliflower begins to get tender and starts to brown. About 5 minutes. Remove from the pot and set aside.
- In the same pot, heat the remaining olive oil over medium high heat. Add the onion. Cook, stirring occasionally, until the onion starts to become translucent. About 4-5 minutes.
- Add the garlic and the barley. Combine well, making sure that the barley is evenly coated with the oil. Continue cooking until the garlic starts to become fragrant. About 1-2 minutes.
- Add the wine, stirring continuously until all the wine has been absorbed. About 1-2 minutes.
- Stir in 1 cup of the hot broth. Continue cooking, stirring often, until nearly all the broth has been absorbed. Continue adding the broth to your barley one cup at a time until all the broth has been added. This should take about 40 minutes.
- Stir in the lemon zest and cauliflower. Combine well and cook only long enough for the cauliflower to warm.
- OPTIONAL: Serve with a handful of micro greens on top OR stir them into the risotto right before you serve. The greens add a wonderful crunch – the perfect compliment to the creamy texture of the risotto.
Serves 6 – 8.