Filed in archive Recipes by Stef on January 8, 2007

1 cup unhulled barley, soaked in water to cover for 2 hours, then drained

4 cups rich Porcini stock

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cups chopped shiitake and/or other mushrooms

1 1/2 teaspoons kosher salt

1 teaspoon sage

freshly ground black pepper to taste

butter and freshly grated Parmesan for serving at the table (optional)

Heat virgin olive oil in casserole over medium heat. Add onion and stir, cooking until translucent, about 3-4 minutes. Add mushrooms and salt and continue to cook a few minutes more. Add barley, stock, and sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until barley is cooked and most of the liquid has been absorbed.

This was also based on the Cooking Light recipe, though I've made it more harried-cook-friendly:).

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« Rich Porcini Stock | Main | Let's Cook Shiitake! »

Permalink: Barley and Mushroom Risotto

Tags: mushroom barley risotto

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Vote for Barley and Mushroom Risotto:

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Rating: 9.00 out of 1 vote(s) cast.

Response from: Caley Walsh (01/12/07 6:30pm)

Shitake is a powerful immune system booster! I like to make miso soup with shitake mushrooms and seaweed when i start feeling ill. It also tastes great.

Here's a Recipe for Yummy Miso: http://www.recipe4living.com/content/view/5889/227/

Response from: stef (01/15/07 9:01pm)

Hey Caley, great recipe! This is the first time I'm seeing *dark* organic barley though. Where do you get yours? What makes it "dark"?

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