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 hr

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 6

Calories 281 kcal

Equipment

• 6 quart sauté pan or other deep pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

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: 281kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 19mgSodium: 272mgPotassium: 392mgFiber: 8gSugar: 8gVitamin A: 621IUVitamin C: 2mgCalcium: 55mgIron: 2mg

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

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