Wild Mushroom-Barley "Risotto" with Sage

[JJaxson 10]

 

Wild Mushroom-Barley "Risotto" with Sage

 

If you like creamy risotto, you'll love this dish - its rich texture is similar to regular risotto, but it's easier to make.

 

 

 

1 cup uncooked pearl barley

2 cups water

4 cups Rich Porcini Stock ( i used chicken.. why? because it's easier! lol)

1 tablespoon olive oil

1 cup finely chopped onion

8 cups thinly sliced shiitake mushroom caps (about 1 pound) (any mushroom would work.. I just used button)

1 1/2 teaspoons sea salt

2 teaspoons chopped fresh sage

1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese (I used soy parm)

1 tablespoon butter (didn't use)

1/8 teaspoon freshly ground black pepper

 

Combine barley and water in a bowl. Let stand for 2 hours; drain.

 

 

 

Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes. Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.

 

Yield: 8 servings (serving size: about 2/3 cup)

 

CALORIES 191 (22% from fat); FAT 4.7g (sat 2g,mono 2.1g,poly 0.4g); PROTEIN 6.1g; CHOLESTEROL 7mg; CALCIUM 75mg; SODIUM 448mg; FIBER 5.1g; IRON 2mg; CARBOHYDRATE 26g

 

 

 

***Alright.. quite honestly I didnt' go to all this work.. I used the recipe as a starter point. I sauteed some onions and mushrooms in a nonstick pan. Added the barley (didn't measure) to toast, then added a ladel of chickenstock everytime the barley mixture got thick. Continued to add liquid and stir until the barley was cooked and deliciously creamy! Added cheese at the last minute and let melt into the barley. OH my .. so incredibly delicious.. and easy if yah do it my way!

[snort sister 10]

OMG... this was soooo good!! Thank you Thank you Thank you!!

[JJaxson 10]

LOL.. glad you liked it.. i'm adding it to my menu again this week!

[Kait617 10]

This sounds great!

[Mickweed 10]

I made this last night with turkey burgers and I have to say thank you for the recipe! It was wonderful! I was a little concerned about using the parmesan cheese (I had no soy cheese) and figured that I would just cut the amount in half to save on points. By the time DH and I were finished with dinner (with DH RAVING about this dish) I realized that I had completely forgotten to put in the parmesan!!!

So....wonderful without the cheese also! Hearty, filling, just yummy!

It makes a LOT, which is great b/c I have great leftovers for this afternoons lunch!

Thanks!

[Mickweed 10]

Oh yeah, didn't use the butter either!!!

 

[MarilynP 10]

I used a similar recipe, and made many of the same substitutions. A few differences from the recipe above:

- added 2 cloves of chopped garlic at the same time as the onion

- didn't use parmesan cheese (didn't have any)

- used 1 cup of water and only 4 cups chicken broth

 

A very delicious recipe!

[AChiO4444 0]

This was AWESOME AWESOME AWESOME!!!!

 

For those who might be recipe-challenged or just to let you know how I did it, here's my changes.

 

1 cup quick-cook uncooked pearl barley

3 cups chicken broth (if using regular pearl barley, use 4 cups)

1 tablespoon olive oil

1 cup finely chopped onion

8 cups sliced mushrooms

1 1/2 teaspoons sea salt

1/3 cup parm cheese (4 pts for whole recipe)

1/8 teaspoon freshly ground black pepper

 

Sautee onions and mushrooms in olive oil until soft. Add barley, salt, and pepper. Sautee another minute or two. Add 3 cups chiken broth. Cover and simmer, stirring occasionally, for 20 minutes. Add parm cheese, stir until melted.

 

YUM YUM YUM!

[dmarkey 0]

Yup, recipe challenged. That's me. Thanks Jax and Amy.

[*WWDonna* 0]

OK, I'm adding this to the menu for this week.

 

Sounds really good!

[dmarkey 0]

Thanks for this recipe, I've discovered that the whole grains really help me to feel more satisfied than even the whole wheat pasta. Don't know why, but pasta seems to push that "more" button for me.

[JJaxson 10]

I decided to make this yesterday at daycare instead of our regular barley pilaf. I didn't have any mushrooms there.. so just used about a cup of frozen cubed butternut squash.

 

WOW.. it sort of melted right into the barley.. very delicious! And.. the kids seemed to like it too!!! I"ll definately be making it for them again!

[SueC 10]

I made a barley risotto the other night off the cuff without seeing this recipe and it was really good. Wish I had seen this first I wouldve added mushrooms! Sounds yummy. I am not much of a measurer but will definitely try this.

[Lfia525 10]

bumping up!

[Emma115 10]

This was amazing! I made it like AChoiO but also included the sage.

[AChiO4444 0]

Bumpity-bump-bump!

 

Amy

[JJaxson 10]

HUUUUUUUUUUUGE bump!

[JJaxson 10]

BUMP for Jenny!

[jennyp 10]

Thanks Jackie!!! I'll try to make this this weekend!

[Kait617 10]

Bump, bump, bump! I am going to make this for dinner while A is away since mushrooms aren't his favorite.

[Kait617 10]

Bumping this yummy recipe!