Mushroom Barley Risotto

Author: Canadian Living

The earthy tastes of shiitake, cremini and oyster mushrooms and barley combine in a dish that goes with many entr? (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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2002

Ingredients

  • 1/4 cup butter
  • 1 onion diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup pearl barley
  • 1 cup pot barley
  • 2 cups chicken stock
  • 4 cups chopped mushrooms about 12 oz/375 g
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 659 mg
  • Protein 7 g
  • Calories 325.0
  • Total fat 13 g
  • Cholesterol 31 mg
  • Saturated fat 8 g
  • Total carbohydrate 47 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Barley Risotto

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