Mushroom Risotto-style Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp. olive oil6 cups sliced fresh mushrooms1 tsp. coarse sea salt2 tbsp. chopped fresh rosemary1 1/2 cups pot barley3/4 cup white wine3 cups beef (or mushroom) stock1/4 cup butter3/4 cup shredded parmesan
Heat the stock in a small pot. Keep warm.
Heat the olive oil in a pot big enough for everything. Add the mushrooms and cook on high-ish heat until nicely browned and most of the water has evaporated. Add the salt, rosemary, pepper to taste and barley. Stir around for a couple of minutes until the barley starts to toast.
Add the wine. Allow to boil, stirring occasionally, for about 5 minutes. Add ladle-fuls of the stock to the barley, stirring after each addition, until you have a creamy texture, the barley is cooked and the stock is almost all incorporated.
Stir in the butter and parmesan and serve. Serves 6 as a side or 4 as a main.
Number of Servings: 6
Recipe submitted by SparkPeople user ARDONINI.
Heat the olive oil in a pot big enough for everything. Add the mushrooms and cook on high-ish heat until nicely browned and most of the water has evaporated. Add the salt, rosemary, pepper to taste and barley. Stir around for a couple of minutes until the barley starts to toast.
Add the wine. Allow to boil, stirring occasionally, for about 5 minutes. Add ladle-fuls of the stock to the barley, stirring after each addition, until you have a creamy texture, the barley is cooked and the stock is almost all incorporated.
Stir in the butter and parmesan and serve. Serves 6 as a side or 4 as a main.
Number of Servings: 6
Recipe submitted by SparkPeople user ARDONINI.
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 16.0 g
- Cholesterol: 27.7 mg
- Sodium: 863.2 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 8.8 g
- Protein: 13.5 g
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