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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with the barley risotto, as it is simmering prepare all of the salad ingredients. Finally, prepare the portobellos. As the portobellos finish up, the barley risotto will as well. Toss the salad and serve altogether. Make this vegan or dairy-free by leaving out the parmesan and adding a few more walnuts instead. And substitute brown rice for the barley in the risotto to make it gluten-free.
Mushrooms and barley pair so nicely together, but if you want to make this gluten-free simply use short-grain brown rice instead of the glutenous barley. You can make this ‘risotto style’ by adding in warm broth slowly or if you want more independence from the dish then add the broth at once and boil away, it will be less creamy but still tasty.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
A slightly luxurious way to do up a portobello. Seared or grilled portobellos are stuffed with a sprinkle of parmesan and crumble of nuts.
