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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Combine barley and water in a bowl. Let stand for 2 hours; drain.
  2. 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.
  3. 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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