Risotto-Style Barley with Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 1 cup chopped onion
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 cup pearl barley
- Carbohydrate 33 g(11%)
- Cholesterol 3 mg(1%)
- Fat 6 g(9%)
- Fiber 7 g(27%)
- Protein 12 g(24%)
- Saturated Fat 2 g(8%)
- Sodium 178 mg(7%)
- Calories 215
Preparation Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes. Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.
Preparation Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes. Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.
