Barley Risotto with Wild Mushrooms and Peas

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Barley Risotto with Wild Mushrooms and Peas

 

Recipe By :Andrea Chesman

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 3/4 cups high qualiet mushroom or vegetable broth

1/2 cup dry white wine

2 tablespoons extra-virgin olive oil

1/4 pound fresh mixed mushrooms (such as shiitakes,

chanterelles, and oysters) -- trimmed

2 shallots -- minced

2 garlic cloves -- minced

3/4 cup uncooked pearled barley

1 cup fresh or frozen peas

Salt and freshly ground black pepper

 

YIELD: 2 To 4 SERVINGS

 

Cooking barley as you would rice in a risotto results in a creamy, moist dish.

The grain creates its own gravy, wonderfully fragrant with the woodsy flavors of

wild mushrooms. This is a great dish.

 

Heat the broth and wine to a simmer. Keep over low heat.

 

In a large skillet, heat 1 tablespoon of the oil. Add the mushrooms and saute

until browned and limp, about 4 minutes. Remove from the skillet with a slotted

spoon and set aside.

 

Add the remaining 1 tablespoon oil to the skillet. Add the shallots and garlic

and saute for 2 minutes, until limp. Add the barley and continue to saute until

the barley appears toasted and is slightly fragrant, about 4 minutes. Stir in 1

cup of the hot broth, reduce the heat to low, and cook, stirring frequently,

until the liquid has been absorbed, about 10 minutes. Continue adding the broth,

1 cup at a time, stirring frequently and cooking slowly, until all of the broth

has been absorbed. The total cooking time will be about 40 minutes. After the

addition of the last cup of broth, stir in the mushrooms. When the barley is

tender and creamy, stir in the peas and salt and pepper to taste. Continue

cooking and stirring gently until the peas are heated through, about 3 minutes.

Serve immediately.

 

Calories 574 * Protein 20 gm * Fat 15 gm * Percent of calories from fat 23%

Cholesterol 0 mg * Dietary fiber 17 gm * Sodium 1083 mg * Calcium 56 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 171 Calories; 14g Fat (89.4% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

5mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat.

 

 

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