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I was pleasantly surprised to learn recently that the cultivation of endive in the U.S. happened just 15 miles down the highway from my house in Davis, CA. Originally discovered by accident in the early 1800s when a Belgian farmer returned from war to find that his chicory roots had sprouted, more than one hundred years went by before a young chef in Sacramento committed to figuring out a way to grow it in the states. This appetizer recipe takes a different approach to stuffed endive boats by using a barley risotto mixture filled with creamy blue cheese and fresh spring flavors.
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156
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156
103.59375
156
103.59375

Barley Risotto Stuffed Endive

March 10, 2013

30 min or less active, 60 min or less total, appetizer, fall, side, summer

I was pleasantly surprised to learn recently that the cultivation of endive in the U.S. happened just 15 miles down the highway from my house in Davis, CA. Originally discovered by accident in the early 1800s when a Belgian farmer returned from war to find that his chicory roots had sprouted, more than one hundred years went by before a young chef in Sacramento committed to figuring out a way to grow it in the states. This appetizer recipe takes a different approach to stuffed endive boats by using a barley risotto mixture filled with creamy blue cheese and fresh spring flavors.

Information

Servings: 6 (about 4 boats each)
Time: About 15 minutes active; 45 minutes total
Price: About $6.80 total; $1.15 per serving
Nutrition (per serving):
Calories: 124.7
Protein: 5.2g
Fat: 4.5g
Saturated fat: 2.2g
Carbohydrates: 17.2g
Fiber: 4.9g
Sodium: 169mg
Cholesterol: 7mg
High In:
Good Source:
Low In:

Ingredients

  • 2 heads of endive (about 3/4 lb)
  • 1/2 Tbsp EVOO
  • 1/4 cup leeks, chopped
  • 1/4 cup peas
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp black pepper
  • 1 garlic clove, minced
  • 1 tsp lemon zest
  • 1/2 cup pearled barley
  • 2 cups vegetable stock
  • 2 oz creamy blue cheese

Preparation

  1. Separate the leaves from the endive heads. When the leaves get too small too stuff, chop them into a 1/2" dice.
  2. In a medium pan over medium heat, sauté leeks, peas, chopped endive, thyme and black pepper in EVOO for 5-7 minutes. Add garlic and lemon zest, and cook 1-2 minutes more. Remove from heat.
  3. Meanwhile in a small pot, toast barley over medium heat until fragrant, about 3-5 minutes. Add stock, stir and cook 10 minutes, until liquid is absorbed. Remove from heat and stir in cheese until melted. Divide the mixture among the endive leaves. Serve warm or at room temperature.

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