Tuesday, November 19, 2013

barley risotto



I wanted to try using barley instead of rice and I loved the textural difference. Served this with a baby kale salad, it made a nice dinner.

1 1/2 cups barley
2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 cups chopped mushrooms
3 big cloves of garlic, minced
1 TB butter
5-6 cups low sodium vegetable broth
green onion

Saute the onion, celery, mushrooms, and carrot in the butter and a little bit of olive oil. Stir and cook  for about 3 minutes. Add the garlic and barley and cook to toast the barley over medium high heat, about 3 more minutes. Add about a cup or so of the broth, and stir frequently until the broth is absorbed. Continue adding broth and stirring, until barley is cooked through. I think this took about thirty minutes.  
I topped with green onion; nutritional yeast would be good too. You could add more butter, but I didn't think it needed it.


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