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Lilly’s Table

 
 
Glazed Beets & Wilted Arugula
© Lillys-Table.com Photo of Mushroom Barley Risotto
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Mushroom Barley Risotto

from Mushroom Risotto with Glazed Beet & Arugula Salad , the Week of November 10, 2013.
View the previous recipe for this meal.

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.

Ingredients

  • 1 tablespoon butter, unsalted, or olive oil
  • 1 onion, finely chopped
  • 8 ounces mushroom, roughly chopped
  • ¾ cup barley
  • 5 cups broth, or more
  • ½ cup marsala wine, or white wine or just more broth
  • 1 pinch salt, or more to taste
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Melt the butter in a medium saucepan. Add the onions and sauté for about 5 minutes. Start chopping the mushrooms. Bring the pot of broth up to a boil.

When the onions are wilted, add the chopped mushrooms. Sauté for about 2-4 minutes. Add the barley/brown rice and sauté, shaking the pan and tossing for another 2-4 minutes.

As soon as it is hot, slowly add about 1 cup of broth to the barley/rice at a time. Wait until the broth has been absorbed and then add more. Continue adding broth until the barley/brown rice is tender. It will take about 20 minutes.

Alternatively, add all the broth at one time. Leave the lid off and let it boil rapidly for about 20-30 minutes. Stir periodically. This will have less of a creamy texture, but it will still be delicious.

In both cases, you may need to add a bit of hot water towards the end if the barley is not tender enough. Once the grains are your desired texture, pour in the marsala wine, salt and black pepper, to taste. Simmer until the wine is absorbed. Enjoy hot & steamy.