Rating: 2.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

Jullianna Grimes
Recipe by Cooking Light December 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

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  • Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

  • Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.

Nutrition Facts

487 calories; fat 8.1g; saturated fat 1.2g; mono fat 5.1g; poly fat 1.3g; protein 14.2g; carbohydrates 88.4g; fiber 18.6g; iron 4.1mg; sodium 654mg; calcium 61mg.
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