- 5 cups chicken broth
- 1 tablespoon butter
- 1 onion, chopped
- 1 cup pearl barley
- 3/4 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 2 garlic, chopped
- 2 tablespoons chopped fresh parsley
- Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
- Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
04/04/2017
recipepes.com
Barley Mushroom Risotto, recipe
PT15M
PT1H
5
455 calories
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