Risotto-Style Barley With Mushrooms

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
12 oz	340g	Button and/or crimini mushrooms - coarsely chopped
1 oz	28g	Portobello mushroom - gills removed, (large)
		Cap and stem chopped
3 tablespoons	45ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Pearl barley
5 cups	1185ml	Canned low-salt chicken broth - more if needed
		= (or vegetable broth)
2 tablespoons	30ml	Tomato paste
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large saucepan over medium heat. Add onion; saute 4 minutes. Add all mushrooms; saute until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute.

Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.

Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1998

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