Wild Mushroom-Barley "Risotto" with Sage

Wild Mushroom-Barley "Risotto" with Sage Recipe
Randy Mayor; Melanie J. Clarke
If you like creamy risotto, you'll love this dish - its rich texture is similar to regular risotto, but it's easier to make.


8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 22 %
Fat 4.7 g
Satfat 2 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 6.1 g
Carbohydrate 26 g
Fiber 5.1 g
Cholesterol 7 mg
Iron 2 mg
Sodium 448 mg
Calcium 75 mg


1 cup uncooked pearl barley
2 cups water
1 tablespoon olive oil
1 cup finely chopped onion
8 cups thinly sliced shiitake mushroom caps (about 1 pound)
1 1/2 teaspoons sea salt
2 teaspoons chopped fresh sage
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1 tablespoon butter
1/8 teaspoon freshly ground black pepper


Combine barley and water in a bowl. Let stand for 2 hours; drain.

Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.

Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.