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<blockquote data-quote="Yorksman" data-source="post: 666274" data-attributes="member: 55568"><p>If you fancy a change from spicy food, pearl barley makes an excellent substitute for rice, including rissotto rice and has a very low GI, one of the lowest. Here is a nice recipe for a mushroom rissotto with leeks and garlic:</p><p></p><p><a href="http://www.stylist.co.uk/life/recipes/pearl-barley-risotto-with-mushrooms-leeks-and-garlic" target="_blank">http://www.stylist.co.uk/life/recipes/pearl-barley-risotto-with-mushrooms-leeks-and-garlic</a></p><p></p><p></p><p><img src="http://darkroom.stylist.co.uk/980/347041c5590931648eea3e5047aee27d:b8465f5ed00a6f564eebe2f4f1a9b5de/mushroomrissotto.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>and if you make enough to have some left over, you can make arancini the following day. All you do is get a small cube of mozarella cheese and use chilled left over rissotto to form a ball around it. Coat in egg yolk and some breadcrumbs. I use a stale slice of wholegrain rye bread blitzed. You never use much anyway so it shouldn't trouble you. Then either shallow fry or deep fry. As the rissotti is cooked, all you are doing is crisping up the shell, warming the rissotto and making the mozarella gooey. Serve with a chilli sauce, garlic suace, cream cheese and chives sauce, whatever you fancy.</p><p></p><p><img src="http://a4.urbancdn.com/w/s/I3/VfTTtM05HjQ6eA-640m.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Yorksman, post: 666274, member: 55568"] If you fancy a change from spicy food, pearl barley makes an excellent substitute for rice, including rissotto rice and has a very low GI, one of the lowest. Here is a nice recipe for a mushroom rissotto with leeks and garlic: [url]http://www.stylist.co.uk/life/recipes/pearl-barley-risotto-with-mushrooms-leeks-and-garlic[/url] [IMG]http://darkroom.stylist.co.uk/980/347041c5590931648eea3e5047aee27d:b8465f5ed00a6f564eebe2f4f1a9b5de/mushroomrissotto.jpg[/IMG] and if you make enough to have some left over, you can make arancini the following day. All you do is get a small cube of mozarella cheese and use chilled left over rissotto to form a ball around it. Coat in egg yolk and some breadcrumbs. I use a stale slice of wholegrain rye bread blitzed. You never use much anyway so it shouldn't trouble you. Then either shallow fry or deep fry. As the rissotti is cooked, all you are doing is crisping up the shell, warming the rissotto and making the mozarella gooey. Serve with a chilli sauce, garlic suace, cream cheese and chives sauce, whatever you fancy. [IMG]http://a4.urbancdn.com/w/s/I3/VfTTtM05HjQ6eA-640m.jpg[/IMG] [/QUOTE]
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