Name: Barley Orzotto with Beetroot
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup pearl barley, soaked Barley (jau), pearled; 2 medium, grated Beetroot; 1 tbsp Ghee (cow); ½ tsp Fennel (saunf); 4 cups Vegetable stock (no onion–garlic, home-made); ½ tsp thyme Dried herbs (thyme, oregano, rosemary, herbes de Provence); ⅓ cup Ricotta (whole milk); 2 tsp Lemon juice; ½ tsp Rock salt (sendha namak); dill Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon)

Method

How to cook it

Step 1: Toast drained barley in ghee with fennel 2 minutes.
Step 2: Add beet, thyme and stock; simmer 35 minutes, stirring, until creamy.
Step 3: Finish with ricotta, lemon, salt and dill.

Nutrition

Per serving, estimated

286kcal

Energy

8.8g

Protein

7.1g

Fat

46.6g

Carbohydrate

9.5g

Fibre

0.8g

Salt

Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol IV · 1.04

Breakfasts & Porridges

Buckwheat–Spelt Pancakes with Warm Berry Compote

Inspired by American breakfast pancakes

WesternNorth AmericanKapha seasonVata season

Vegan if oil replaces ghee
Soy-free

Vata
Pitta
Kapha

247 kcal6.7 g proteinSoft

View recipe →

Vol IV · 1.06

Breakfasts & Porridges

Millet Breakfast Polenta with Ghee & Maple

Inspired by Breakfast polenta

WesternItalianKapha seasonAll year

Gluten-free
Nut-free
Soy-free

Vata
Pitta
Kapha

239 kcal6.5 g proteinSoft porridge

View recipe →

Vol IV · 1.07

Breakfasts & Porridges

Nordic Spiced Barley & Date Porridge

Inspired by Scandinavian barley porridge (byggrynsgröt)

WesternNordicKapha season

Nut-free
Soy-free

Vata
Pitta
Kapha

226 kcal6.2 g proteinSoft

View recipe →

Vol IV · 1.09

Breakfasts & Porridges

Rye & Oat Porridge with Stewed Plums

Inspired by Scandinavian rye porridge

WesternNordicVata seasonKapha season

Vegan if oil replaces ghee
Nut-free
Soy-free

Vata
Pitta
Kapha

210 kcal5.2 g proteinSoft

View recipe →

Barley Orzotto with Beetroot

What you need

How to cook it

Per serving, estimated

Where the energy comes from

How we made it Ayurvedic

Appears in

Related recipes & Indian cousins

Pumpkin & Sage Risotto

Spring Asparagus & Pea Risotto with Lemon

Soft Polenta with Roasted Root Vegetables

Herbed Quinoa Pilaf with Roasted Carrots

Makar Sankranti Moong–Rice Vegetable Khichdi

Vegetable Dalia Khichdi

Variations & further ideas

More from Risottos, Pilafs & Grain Dishes

Pumpkin & Sage Risotto

Spring Asparagus & Pea Risotto with Lemon

Soft Polenta with Roasted Root Vegetables

Herbed Quinoa Pilaf with Roasted Carrots

Also good this season

Buckwheat–Spelt Pancakes with Warm Berry Compote

Millet Breakfast Polenta with Ghee & Maple

Nordic Spiced Barley & Date Porridge

Rye & Oat Porridge with Stewed Plums

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Barley (jau), pearled	1 cup pearl barley, soaked	200 g	1000 g
Beetroot	2 medium, grated	250 g	1250 g
Ghee (cow)	1 tbsp	15 g	75 g
Fennel (saunf)	½ tsp	1 g	5 g
Vegetable stock (no onion–garlic, home-made)	4 cups	1000 ml	5000 ml
Dried herbs (thyme, oregano, rosemary, herbes de Provence)	½ tsp thyme	1 g	5 g
Ricotta (whole milk)	⅓ cup	80 g	400 g
Lemon juice	2 tsp	10 ml	50 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g
Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon)	dill	5 g	25 g