Veg Planet - Barley-Shiitake Risotto

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* Exported from MasterCook *

 

Barley-Shiitake " Risotto "

 

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

5 to 6 cups water or vegetable stock

1 tablespoon butter

4 shallots -- minced

2 garlic cloves -- minced

1 1/2 cups shiitake mushroom caps -- thinly sliced

1 large carrot -- diced fine

1 1/2 cups pearled or hulled barley

1 teaspoon salt, or more, to taste

1/2 cup grated Parmesan cheese

1/4 cup chopped parsley

fresh-ground black pepper to taste

1 lemon wedge

 

I don't know how people managed to live happily without the shiitake mushroom,

whish was unavailable in U.S. supermarkets until the late 1980's. Combining

shiitakes with barley, garlic, and parsley, this dish, cooked in the style of

risotto, is a meal I couldn't turn down.

 

Bring the water or stock to a boil, then turn the heat to low. Heat the butter

in a large skillet over medium heat. Add the shallots, and cook them, stirring

frequently, for 5 minutes. Add the garlic, the shiitakes, and the carrot.

Saute for 5 more minutes, stirring often, then add the barley. Saute the

mixture for 2 minutes more, stirring frequently.

 

Add 1 cup of the simmering water or stock and the 1 teaspoon salt, and stir.

Turn the heat to low, and add the remaining stock or water 1/2 cup at a time,

stirring occasionally and waiting until the liquid is almost completely absorbed

before adsing more. The barleu should cook for about 45 minutes, or until it is

tender but slightly chewy.

 

When the barley is done, stir in the Parmesan cheese and 3 tablespoons of the

parsley. Season to taste with salt (if necessary), pepper, and a squeeze or 2

of lemon.

 

Spoon the risotto onto plates, sprinkle the remaining 1 tablespoon parsley over,

and serve.

 

Variation: Add 2 teaspoons chopped fresh sage with the 1 cup waterr or stock

in step 2.

 

 

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Per Serving (excluding unknown items): 90 Calories; 6g Fat (58.2% calories from

fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 225mg

Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0