Barley Risotto With Shiitake Mushrooms

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A few more risottos today:

 

* Exported from MasterCook *

 

Barley " Risotto " With Shiitake Mushrooms

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 94

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped

4 garlic cloves -- finely chopped

1 small celery rib -- finely chopped

1/2 pound shiitake mushrooms -- stems removed

caps thinly sliced

1/4 cup minced fresh parsley

2 cups pearl barley

1 vegetarian bouillon cube

dissolved in 2 cups boiling water

5 cups boiling water

1/4 cup heavy cream

6 ounces crumbled blue cheese

Salt and freshly ground black pepper -- to taste

 

4 servings

 

In recent years with the resurgence of interest in a large variety of

grains, chefs have been coming up with recipes for risotto that substitute

other grains for the usual rice. The recipe that follows is based on one I

found in a terrific book called The Splendid Grain, by Rebecca Wood. I

recommend it to anyone who is interested in learning how to prepare a wider

variety of grain dishes.

 

One of the advantages of a barley-based risotto is that it can stand for up

to an hour without any loss of texture or taste. Simply keep it warm in a

very low (200 F) oven.

 

1. In a heavy 4-quart casserole, heat the olive oil over medium heat. Add

the onion, garlic, celery, and mushrooms and cook, stirring, for about 5

minutes, until the mushrooms are tender. Stir in the parsley and the pearl

barley and cook, stirring for 2 minutes, until all the grains are coated

with oil.

 

2. Add the vegetable bouillon, reduce heat to low, and cook, stirring

occasionally, for about 10 minutes, until the liquid is absorbed. Add half

the boiling water and continue to cook, stirring occasionally, for 15 to 20

minutes, until the liquid is absorbed. Add the remaining water and cook,

stirring frequently, until all the liquid is absorbed and the barley is

cooked through and creamy, about 20 minutes.

 

3. Stir in the cream and blue cheese. Season to taste with salt and

pepper. Serve in shallow soup plates.

 

 

 

 

 

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