Barley Risotto with Mushrooms and Greens
Author: 
Recipe type: Main
Cook time: 
Total time: 
Serves: 4
 
Barley has a pleasantly chewy texture and a sweet, nutty flavour.
Ingredients
  • 6 c chicken broth
  • 1½ T canola oil
  • 1 chopped onion
  • 1 clove garlic, minced
  • 2 c sliced mushrooms
  • ea salt and freshly ground pepper
  • ½ c dry white wine
  • 1 c barley
  • 3 c arugula
  • ½ c Parmesan cheese
Instructions
  1. In a medium sauce pan, over medium high heat, bring broth to a simmer.
  2. Turn off heat, cover and keep warm.
  3. Heat oil in a large saucepan over medium high heat.
  4. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 mins.
  5. Add mushrooms, salt, pepper.
  6. Cook, stirring frequently, until mushrooms release their juices and start to brown, 4-5 mins.
  7. Add wine and bring to a boil for 1 minute.
  8. Add 5 c of hot broth and the barley.
  9. Cove and simmer over medium low heat, stirring occasionally and adding more broth ¼ c at a time if barley becomes dry, until barley is tender, about 45 mins.
  10. Stir in arugula and more broth, if necessary.
  11. Cooked, uncovered until greens are wilted, about 2 mins.
  12. Stir in Parmesan and season to taste with additional s & p.
  13. Serve at once.
Recipe by Food Musings at http://foodmusings.ca/cookbooks/first-three-of-ten-foods-that-will-rock-your-socks-off/