If you like creamy risotto, you'll love this dish - its rich texture is similar to regular risotto, but it's easier to make.
Cooking Light JANUARY 2002
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.
Go to full version of