Archive for September 28th, 2011

Mushroom Barley Risotto

Delicious!  Yum!   We love barley and this combination is a winner.  You can mix it up and use a variety of mushrooms or stick with white or brown mushrooms.  Note this takes a minimum of 30 minutes to cook so make sure you pour yourself a glass of wine!

1/4 cup butter, divided
1/2 onion, minced
1 cup pearl or pot barley
3 cups chicken broth (or vegetable)
1 1/2 cups water
4 cups chopped mushrooms
1 tbsp lemon juice
2-3 tbsp chopped fresh or dried parsley
salt & pepper

In a saucepan, melt half the butter (med heat). Add onion, salt, pepper cooking until onion is softened. Stir in barley and cook for 1 minute…then add your broth and water bringing to a boil. Cover, reduce heat and simmer just until barley is tender and liquid is absorbed. Remove from heat but keep warm.

Meanwhile back at the ranch melt the rest of your butter in a frypan. Add your mushrooms…cooking over med-high heat until they have no more liquid.  Add in your lemon juice and parsley.  Mix to combine.

Add your barley into a serving dish.  Spread your mushrooms on top and you are ready to serve!   This dish goes well with any grilled meat.

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