This mushroom-packed barley dish is full of healthy garlic and onion—perfect for warding off the spring cold!
Barley risotto with porcini mushrooms
Ingredients:
- 1 cup (250 mL) boiling water
- 20-24 g dried porcini mushrooms or approx. 1 cup (250mL)
- 6 cloves garlic
- 1 onion
- 1 tbsp (15 mL) fresh thyme leaves
- 1 cup (250 mL) pot barley
- 1 tbsp (15 mL) extra virgin olive oil
- 3 cups (750 mL) lower sodium chicken or vegetable broth
- ¾ cup (175 mL) crumbled goat or sheep’s milk feta or approx 3 oz. (75 g)
Method:
- Brush any dirt off of dried mushrooms. Place in a heat resistant bowl; pour boiling water over and let sit covered for 15 minutes.
- Mince garlic and set aside.
- Mince onion and set aside.
- Mince thyme and set aside.
- Place barley in a wire mesh colander and rinse under cold running water. Set aside to drain.
- Read all of Step 7 before doing anything, one of my reality testers read the first part of the next section and stopped at the coma after mushrooms. It’ll make sense when you read it.
- When your 15 minutes is up, drain the mushrooms, (note coma) reserving the liquid. Chop drained mushrooms and set aside.
- Heat a medium/large pot over medium heat. Add oil and onions and sauté for 3 minutes or until the onions are just starting to turn golden brown. Add garlic and thyme and sauté for 1 minute.
- Add barley and sauté for 1 minute. Add the chicken broth, reserved mushroom liquid and chopped mushrooms, stirring well to make sure any bits clinging to the bottom of the pot are mixed in. Bring to a boil, stir once more, cover, reduce heat to low/simmer and cook for 50-55 minutes. Stir occasionally to promote the creaminess of a risotto.
- When done, remove from heat, stir, sprinkled with the cheese and stir in. Serve.
Makes – 5 cups (1.25 L)
One serving = 1 cup (250 mL)
One serving = 306 calories, 12 g total fat, 6.4 g sat fat, 0 g trans fat, 478 mg sodium, 38 g carbs, 9 g fibre, 3 g sugar, 15 g protein
Courtesy Mairlyn Smith