Wild Mushroom and Barley Rissotto

[Guest guest]

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Wild Mushroom and Barley Rissotto

6 cups vegetable, mushroom or other reduced-sodium

broth

1 1/2 cups water

2 tablespoons extra-virgin olive oil

1 small onion, minced

2 cloves garlic, minced

3 cups mixed wild mushrooms, coarsely chopped

1 1/2 cups pearl barley, rinsed

1/2 cup red wine

6 cups baby arugula

1/3 cup freshly grated Parmesan cheese

1 tablespoon butter

2 teaspoons balsamic vinegar

Freshly ground pepper to taste

 

1. Bring broth and water to a simmer in a large

saucepan. Adjust heat to maintain a steady simmer.

2. Heat oil in a large Dutch oven over medium-high

heat. Add onion and garlic and cook, stirring, until

the onion is translucent, about 2 minutes. Add

mushrooms and cook, stirring, until they begin to

release their juices, 2 to 3 minutes. Add barley and

cook, stirring, for 1 minute. Add wine and simmer,

stirring, until most of the liquid has evaporated,

about 1 minute more. Reduce heat to medium.

3. Add 1/2 cup hot broth to the barley and cook,

stirring, until most of the liquid has been absorbed.

Continue adding 1/2 cup hot broth at a time and

stirring until the liquid has been absorbed after each

addition, adjusting the heat to maintain a gentle

simmer, until the barley is tender and creamy but

still somewhat firm, 35 to 45 minutes. (You might not

use all the broth.)

4. Stir in arugula and cook, stirring, until it is

wilted, about 1 minute. Remove from the heat. Stir in

cheese, butter and vinegar. Season with pepper.

 

Makes 6 servings, 1 1/4 cups each

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 321 calories; 9 g

fat (3 g sat, 4 g mono); 9 mg cholesterol; 48 g

carbohydrate; 9 g protein; 10 g fiber; 543 mg sodium;

373 mg potassium.

Nutrition bonus: Selenium (32% daily value), Vitamin A

(30% dv), Magnesium (14% dv), excellent source of

beta-glucan.

3 Carbohydrate Servings

Exchanges: 2 1/2 starch, 1 vegetable, 2 fat

 

Source: EatingWell, May/June 2007

Formatted by Chupa Babi in MC: 05.21.07

 

In this pungent mushroom risotto, we substitute

fiber-rich barley for the more traditional arborio

rice. Any combination of mushrooms will work; if you

use shiitakes, remove the stems from the caps before

using.

 

ChupaNote: used a large sweet onion minced, and 4

cloves of garlic, with 1 teaspoon red pepper flakes

in the oil. Gave it some serious snap!!!

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[Guest guest]

I love the use of barley in this recipe instead of rice - a lovely change

(and, for those of you who watch such things, barley it seems is lower on

the glycaemic index). In any event, barley is scrumptious, and we

love it in our house - as a grain, as a flour in baking!

 

Love, Pat