One of the better barley/mushroom dishes out of the many I've made. The Rich Porcini Stock definitely adds a depth of rich flavor, and the creaminess of the butter stirred in just at the end is great. The sage flavor got drowned under all the savory mushroom taste - I recommend stirring in a little fresh sage just before serving, or garnishing with sage sprigs!
Wild Mushroom-Barley "Risotto" with Sage
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.
Yield: 8 servings (serving size: about 2/3 cup)
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Amount per serving
- Calories: 191
- Calories from fat: 22%
- Fat: 4.7g
- Saturated fat: 2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 6.1g
- Carbohydrate: 26g
- Fiber: 5.1g
- Cholesterol: 7mg
- Iron: 2mg
- Sodium: 448mg
- Calcium: 75mg
- 1 cup uncooked pearl barley
- 2 cups water
- 4 cups Rich Porcini Stock
- 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.
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Wild Mushroom-Barley "Risotto" with Sage Recipe at a Glance
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