I was a bit apprehensive about this. I love barley, my DH thinks he doesn't. I served this with a roasted chicken. He kept asking for more! I did change the recipe (I've been a vegetarian for over 40 years and barley needs at least 45 minutes: at the 30 minute mark, turn the heat to Lo, don't uncover and let it sit for at least 30 minutes more.) I also don't salt food. So for your guest, grind some coarse salt on. I also think this would be good with lentils and spinach. But that's just me. Thanks. Happy New Year.
Barley Risotto with Caramelized Leeks and Mushrooms
cherryhill19 Posted: 01/02/11
sedutta Posted: 12/04/08
This was the definite hit of Thanksgiving this year. I had to send out a mass email the next day with the recipe becuase so many people requested it! I followed the recipe exactly, except for adding some butter and parmesan at the end, as suggested by another reviewer. Next time, I might add some white wine to the leeks just before adding the mushrooms. A delicious and healthy side dish!
guido22 Posted: 11/03/09
Made this recipe last night and loved it. Used veggie broth instead of chicken broth, and right before serving, I folded in some shredded Grafton Maple Smoked cheddar to give it a nice smoky flavor. I also added a little maple syrup to the leek carmelization process. My husband had three helpings.
JessicaJJM Posted: 04/09/13
Very good. We used as a low cal main dish, but would make a good side pairing w/ a pheasant or duck.
sprater1 Posted: 12/26/13
Easy to make. It took about 15 minutes longer for the broth to cook down. I added about 1 tsp of butter and about 1/4 cup freshly grated parmesan cheese at the end. Family loved it, including my young kids!