Mushroom-Barley "Risotto"
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 garlic cloves, finely chopped
- 4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size pieces
- 1 cup pearl barley
- 3 cups vegetable stock or water
- 1 teaspoon kosher salt
- ½ teaspoon turmeric
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, chopped
- Lemon wedges
- This recipe is vegetarian
- Produce
- Lemon, wedges (1)
- Mushrooms, mixed (4 cups)
- Onions (2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves (2)
- Kosher salt (1 teaspoon)
- Olive oil (1 tablespoon)
- Turmeric (1/2 teaspoon)
- Pasta & Grains
- Pearl barley (1 cup)
- Drinks
- Vegetable stock or water (3 cups)
- Dairy
- Butter, unsalted (1 tablespoon)
- Parmigiano-reggiano cheese, grated (1/2 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
51 people saved this recipe.
