Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mushroom Barley Risotto Recipe
    Lost? Site Map

    Mushroom Barley Risotto

    Mushroom Barley Risotto. Photo by Karen67

    1/1 Photo of Mushroom Barley Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    yogiclarebear's Note:

    I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, bring the broth to a boil. Cover and turn off the heat.
    2. 2
      Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
    3. 3
      Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
    4. 4
      Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
    5. 5
      Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
    6. 6
      Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

    Browse Our Top Grains Recipes

    Ratings & Reviews:

    • on November 30, 2008

      55

      Great recipe. Easy to make, though it does take about 45 minutes of active cooking...but most of the time is just occasionally stirring and adding another 1/2 cup of broth. So you can be doing other things while this cooks. I followed the recipe exactly using 1/2 button mushrooms and 1/2 portabella and a combination of homemade veggie stock and instant chicken stock. I also added about 1 cup of imitation crab that needed to get used up (I added it to the mushrooms for the saute step) and then added the juice from the mushroom saute to the barely. The steps didn't tell you what to do with the basil. I'm thinking it might have been for a garnish, but I went ahead and stirred it in at the end (used dried due to time of year). Made for My 3 Chefs.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mushroom Barley Risotto

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.9
     
    Calories from Fat 77
    30%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.3 mg
    1%
    Sodium 557.2 mg
    23%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 7.0 g
    28%
    Sugars 2.4 g
    9%
    Protein 7.5 g
    15%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites