Barley Arancini and Roasted Root Vegetables with Lemon Yoghurt Dressing

Arancini is typically made using risotto made with Arborio rice, a short-grain white rice. This recipe uses barley, which is easier to prepare (no constant stirring) and is a whole grain, high in protein and fibre. The barley gives the arancini a lovely hearty and slightly chewy texture. The light but creamy lemon yogurt dressing is quick and easy to prepare and is the perfect accompaniment to both the arancini and the roasted vegetables.

To serve the arancini as an appetizer, form the barley into 16 instead of 8 balls. Serve with lemon yoghurt dressing or tomato sauce.

Adapted from Trupps' Wholefood Kitchen.

1 c. pearl barley

1 vegetable bouillon cube

2 garlic cloves

1/4 tsp. each dried thyme, oregano and smoked paprika

pinch salt & pepper

8 x 3/4" cubes of melting cheese (mozzarella, cheddar or other)

1/4 c. flour

2 eggs

1 c. whole grain breadcrumbs

1/2 c. canola oil

4 carrots

1 sweet potato

1 kg./2 lbs. squash or pumpkin

2 tsp. extra virgin olive oil

Lemon Yoghurt Dressing

1/4 c. plain yogurt

juice of half a lemon

1 tsp. extra virgin olive oil

1/4 tsp. thyme
pinch salt

1-2 tbsp. water to thin

 

Cook the barley with the bouillon cube and garlic, according to package directions. Set aside to cool.

Preheat the oven to 200 C/400 F. Cut all the vegetables lengthwise - the carrots in half, the sweet potato in 8 wedges and the pumpkin in 1 cm/1/2" slices. Toss in olive oil then lay in a single layer on baking sheets lined with parchment paper. Bake until tender, about 40 minutes, turning halfway.

Stir the herbs, salt and pepper into the barley. With damp hands, roll the barley into 8 large balls. For each, make an indent by pressing your thumb into the ball then stuff with a cheese cube. Reshape the ball to close the gap. Place in the fridge to set for 10-30 minutes (longer is better). In the meantime, prepare the sauce by combining all the ingredients.
 

Pour the canola oil in a large frying pan over medium-high heat. Place the flour and breadcrumbs on separate plates. Beat the eggs in a bowl. Roll the barley balls first in the flour, then dip in the eggs and coat with breadcrumbs. Fry the balls for 7-10 minutes turning every minute until all sides are golden brown. Drain on paper towels. Serve hot with the roasted root vegetables, drizzled with lemon yoghurt dressing.