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:

1. Brush any dirt off of dried mushrooms. Place in a heat resistant bowl; pour boiling water over and let sit covered for 15 minutes.
2. Mince garlic and set aside.
3. Mince onion and set aside.
4. Mince thyme and set aside.
5. Place barley in a wire mesh colander and rinse under cold running water. Set aside to drain.
6. 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.
7. When your 15 minutes is up, drain the mushrooms, (note coma) reserving the liquid. Chop drained mushrooms and set aside.
8. 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.
9. 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.
10. 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

www.mairlynsmith.com

@mairlynsmith