BARLEY RISOTTO WITH MUSHROOMS
Delicious and filling, this is barley cooked risotto style, with lots of mushrooms and Parmesan cheese. A great meatless main or a delicious side dish.
Provided by Jennifer
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the beef broth in a saucepan and keep warm.
- In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
- Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
- Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.
Nutrition Facts : Calories 226 kcal, Carbohydrate 28 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 716 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS
If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!
Provided by Mrs B
Categories Grains
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
- Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
- Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
- When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
- Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
- To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.
BARLEY & BROAD BEAN RISOTTO
Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour
Provided by Esther Clark
Categories Dinner, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
- Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.
Nutrition Facts : Calories 670 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- Stir through the rocket, cook for 1 min, then divide between bowls.
Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM BARLEY RISOTTO
Barley replaces rice in this twist on the classic Italian risotto.
Categories Mushroom Side High Fiber Barley Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
- Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
- Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.
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