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  • The Australian Women’s Weekly Food

    GOOD GRAINS!

    Aug 28, 2022 4 minutes

    from the Test Kitchen

    Barley makes a lovely alternative to arborio rice in a risotto. For a gluten-free version of the recipe, swap the barley for the same quantity of buckwheat.

    Wholegrain polenta with pumpkin & brown butter

    PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING & REFRIGERATION) SERVES 4

    ¾ cup (150g) millet
    ⅓ cup (45g) amaranth
    2 cups (500ml) vegetable stock
    2 eggs, beaten lightly
    1 cup (80g) finely grated parmesan
    ½ cup (125ml) extra virgin olive oil

    PUMPKIN TOPPING

    600g butternut pumpkin
    2 tablespoons extra virgin olive oil
    30g butter
    4 cloves garlic, sliced thinly
    20 fresh sage leaves

    1 Lightly grease a 20cm square cake pan. Line base and sides with baking paper.

    Place millet and amaranth in a deep heavy-based frying

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