Mushroom and Barley Creamy “Risotto”

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"

A tender, delicious alternative to rice

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Cook Time: 1 hour hour

Total Time: 1 hour hour

Course: Side Dish

Cuisine: American

Keyword: barley, dried cherries, fresh rosemary, mascarpone, portobello, shitake, shitaki, walnut oil

Servings: 6

Calories: 281kcal

Equipment

• 6 quart sauté pan or other deep pan

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

US Customary - Metric

Instructions

• 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

Notes

Pairs perfectly with Root Beer Beef Shanks

Nutrition

Calories: 281kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 272mg | Potassium: 392mg | Fiber: 8g | Sugar: 8g | Vitamin A: 621IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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