Mushroom Barley Risotto
The earthy tastes of shiitake, cremini and oyster mushrooms and barley combine in a dish that goes with many entrées (at Severn Lodge, it's served as a base for grilled tuna). Other grilled options to consider are chicken, strip loin steaks, pork chops and salmon.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 325 |
| pro | 7 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 47 g |
| fibre | 5 g |
| chol | 31 mg |
| sodium | 659 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 24% |
| vit A | 12% |
| vit C | 12% |
| folate | 20% |
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1/4 cup (50 mL) butter
1 onion, diced
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) pearl or pot barley
2 cups (500 mL) chicken stock
4 cups (1 L) chopped mushrooms (about 12 oz/375 g)
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In saucepan, melt half of the butter over medium heat. Add onion, salt and pepper; cook, stirring, until onion is softened, about 4 minutes. Stir in barley; cook, stirring, for 1 minute. Add stock and 1-1/2 cups (375 mL) water; bring to boil. Cover, reduce heat and simmer just until barley is tender and liquid is absorbed, about 40 minutes. Remove from heat; let stand for 5 minutes.
Meanwhile, in skillet, melt remaining butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until no liquid remains, about 8 minutes.
Scrape mushrooms over barley; sprinkle with lemon juice. With fork, toss gently. Sprinkle with parsley.
Additional Information
-
Tip: To grill tuna, use thick 4- to 6-oz (125 to 175 g) portion per person. Brush with oil and season lightly with salt and pepper. Grill on greased grill over medium-high heat until well grill-marked but still red inside, about 3 minutes per side.
Source
Canadian Living Magazine: October 2002
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