Wild Mushroom and Barley Risotto - 2 pts

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Wild Mushroom and Barley Risotto - 2 pts

1 1/2 ounces fresh chanterelle, stemmed oyster, and/or stemmed

shiitake mushrooms, sliced

1 large shallot, finely chopped (½ cup)

1 clove garlic, minced (½ teaspoon)

1 tablespoon extra-virgin olive oil

1/3 cup dry white wine

3 3/4 cups stock or reduced-sodium broth

1/2 cup regular barley

Chopped fresh flat-leaf parsley

 

 

 

 

1. In a large skillet cook mushrooms, shallot, and garlic in hot oil

over medium heat for 5 to 10 minutes or until mushrooms are tender and

lightly browned. Add wine. Bring to boiling; reduce heat. Simmer,

uncovered, about 5 minutes or until liquid is nearly evaporated.

 

2. Meanwhile, in a medium saucepan bring chicken stock to boiling;

reduce heat. Keep hot over very low heat.

 

3. Add barley to mushroom mixture; stir to coat. Add 1 cup of the hot

stock to the barley mixture. Cook over medium heat until liquid is

absorbed, stirring occasionally. (This should take about 15 minutes.

If the liquid absorbs too quickly, reduce the heat.) Repeat with 2

cups more of the hot stock, adding 1 cup at a time and cooking until

all the liquid is absorbed before adding more, stirring occasionally.

(This should take about 30 minutes.)

 

4. Stir in the remaining hot stock. Cook until the barley is slightly

creamy and just tender. (This should take about 15 minutes. Increase

the heat slightly if the mixture is too wet.) Sprinkle with parsley.

 

MAKES: 5 SERVINGS

PREP: 35 MINUTES COOK: 1 HOUR

 

Nutrition Facts per serving: 145 cal., 3 g total fat (0 g sat. fat), 0

mg chol., 366 mg sodium, 23 g carbo., 4 g fiber, 5 g pro.

 

Source: The Sonoma Diet. 2005 by Connie Guttersen.

Formatted by Chupa Babi in MC: 01.11.06

 

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