Total Time
55mins
Prep 15 mins
Cook 40 mins

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Ingredients Nutrition

Directions

  1. in olive oil, saute onion and garlic until softened.
  2. add mushrooms, cook until browning.
  3. add barley and cook for 5 minutes until lightly toasted.
  4. add white wine, add 3 c stock, tomato, salt& pepper.
  5. bring to boil, cover and simmer 25 minutes, stirring occasionally.
  6. add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.
Most Helpful

5 5

Oh My gosh , This is really good Risotto, We love barley but had never had it fixed this way. It does make a lot for two or three people. Will have a good lunch. Recipe is a Keeper, thank you Chia.

4 5

I enjoyed the varying tastes and textures in this. This was also the first time I have eaten barley as a main ingredient-usually I have used it as a complement to soups and stews. This was a nice change and was quite enjoyable. Thanks!

4 5

Was looking for a side dish to replace rice. This one is definitely a keeper! I followed the recipe and added chopped carrots as other reviewers had suggested. I didn't have mushrooms on hand and I added Rotel diced tomatoes with chili peppers to kick up the flavor. Will definitely make this again. This did make a lot so plan on lots of leftovers.