Don’t let the cooking time fool you. This is very easy. The walnut oil enhances the nutty flavor of the barley.
Mushroom and Barley "Risotto"
281kcal
Ingredients
- 1 1/2 cups mixed mushrooms I used portobello and shitaki
- 1 cup barley
- 3 cups water
- 1/2 tsp salt
- 1/2 cup dried cherries
- 2 cloves garlic peeled and minced
- 1 tbsp walnut oil plus
- 1 tsp walnut oil
- 1 onion (small) peeled, quartered, and thinly sliced
- 1/2 tsp dried thyme
- 1/2 cup beef broth (low sodium) plus
- 3 tbsp beef broth (low sodium)
- 1/2 cup mascarpone cheese
Equipment
Method
- Add barley, water and salt to a pot and bring to a boil. Reduce heat to low and simmer for 45-50 minutes until tender
- In a separate pan, heat walnut oil and brown onions and mushrooms. Add garlic and lower heat to low. Cook down mushroom mixture over low heat for 15 minutes
- Add the extra teaspoon of walnut oil (and tablespoons of beef broth) as needed to keep from sticking. Once the barley has cooked, add to pan with mushrooms. Add the rosemary and thyme. Stir to combine
- Add remaining 1/2 cup of beef broth and mascarpone cheese and stir constantly until fully melted and bubbling
- Serve immediately
Nutrition
Calories281kcalCarbohydrates36gProtein8gFat12gSaturated Fat6gCholesterol19mgSodium272mgPotassium392mgFiber8gSugar8gVitamin A621IUVitamin C2mgCalcium55mgIron2mg
Notes
Pairs perfectly with Root Beer Beef Shanks
