Recipe: Mushroom- Barley Risotto

By on February 10, 2013 in Uncategorized with 4 Comments

Barley Mushroom Risotto Ellie Krieger

Mushroom-Barley Risotto is a warm and comforting meal, full of rich mushroom flavor. Of course, it’s not really a risotto, just cooked risotto style. Pearl Barley cooks up almost as creamy as risotto does, but with a more pronounced flavor that is nutty in nature and a chewier texture. It pairs wonderfully with mushrooms, which is a good thing because this dish is loaded with mushrooms. I used porcini, shitake, cremini, and oyster mushrooms.

Ellie Krieger's Barley Mushroom RisottoPearl Barley is a high-fiber, high-protein grain. The soluble fiber contained in barley is thought to reduce the risk of coronary heart disease and its insoluble fiber is believed to reduce the risk of Type 2 Diabetes and colon cancer. Sounds like a good addition to the dinner table doesn’t it?

Soups are probably the most common way to utilize barley, but I love it cooked risotto style and it’s also wonderful served as a breakfast cereal when cooked with steel-cut oats.

Barley Risotto

Mushroom Barley Risotto

  • 4 teaspoons canola oil, divided
  • 1/2 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons dry sherry
  • 5 cups low-sodium chicken broth
  • 1 1/4 cups pearl barley
  • 3/4 ounce dried porcini mushrooms
  • 2 teaspoons low-sodium soy sauce
  • One 4-ounce package fresh wild mushroom assortment, chopped
  • 1 teaspoon butter
  • 1/4 cup freshly grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 2 tablespoons minced flat-leaf parsley
  1. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and almost cooked through, 4 to 5 minutes. Transfer to a bowl and set aside.
  2. Add 1 teaspoon of oil to the pan and saute onion until softened and beginning to brown, about 3 to 5 minutes. Add garlic and thyme and cook one more minute. Pour sherry into pan and deglaze the bottom with a wooden spoon.
  3. Add chicken broth, barley, dried porcini, and soy sauce and bring to a boil. Reduce heat to a simmer, cover, and cook until most of the liquid has been absorbed, 40 to 45 minutes. Add chicken to Dutch oven for last 2 minutes of cooking.
  4. While barley is cooking, heat 1 teaspoon canola oil and 1 teaspoon butter in a large nonstick skillet. Add fresh mushrooms and saute until browned.
  5. Once barley is cooked, stir Parmesan cheese and sautéed mushrooms into barley mixture and top with parsley. Season to taste with salt and pepper.

Yield: 4 servings

Recipe Source: adapted from The Food You Crave: Luscious Recipes for a Healthy Life

Disclosure: Fort Mill SC Living is an affiliate.

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There Are 4 Brilliant Comments

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  1. Yes yes YES!! This is right up my alley! Pinning, and definitely making sometime soon!
    Ari @ Ari’s Menu recently posted…Weekend RamblingsMy Profile

  2. Mushroom Risotto has been on my to make list for quite some time now… this looks amazing.
    i love mushrooms, especially cremeini
    Honey What’s Cooking recently posted…Cast Iron Skillet Spinach & Mushroom FrittataMy Profile

  3. Can’t get enough Mushroom Risotto these days…so good! Thanks for sharing :)

    Mushrooms Canada recently posted…Treat Your Sweetheart with Mushrooms this ValentinesMy Profile

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