4/8/11

Mushroom and Barley Risotto

The other day I made an easy and fast mushroom barley risotto. This is a great receipe because you can adapt it to what you have in the kitchen or you can add cheese or no cheese. Cheese for the hubbie no cheese for me. I also switched out organic vegetable broth for the chicken broth. Let me know what you think if you end of making this dish.

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Begin with all the prep work. This is where I usually bring the hubbie in.

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My little helper.....Miss Jessica.

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She did more chewing than helping.


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My husband also made halibut that was lightly floured and pan seared.

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Yummy!



Ingredients
2 cups boiling water
1/2 ounce dried porcini mushrooms
2 tablespoons olive oil
1 1/2 cups chopped onion
1 (8-ounce) package cremini mushrooms, sliced
5 garlic cloves, minced
2 cups uncooked pearl barley
3 tablespoons brandy
1 3/4 cups water
1 cup fat-free, lower-sodium chicken broth (or vegetable broth)
2 ounces fresh pecorino Romano cheese, divided (I skipped this)
1/2 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

3. Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.

Recipe from Cooking Light.

4 comments:

  1. Did you use the bag of pearl barley or the box of quaker?

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  2. ha ha!

    I just noticed I had two packs of barley. I used the box, but had the bag in case I ran out, which I did not :)

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  3. Looks good! I will try this out. Do you think it's okay to leave the brandy out? Would it need to be replaced with something else? Thanks Liz!!!

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  4. Yeah, I think you can leave the brandy out....actually, I don't think it did much with the flavor. Just keep a little vegetable broth handy in case you need to add more OR you can always add water :)

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