Mushroom Barley Risotto

Tested Till Perfect

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%

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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