 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I haven't made this yet but intend to as it is so easy and barley is a nice change from rice. I found it over . The chef is Jay Weinstein and he writes: Italian culinary purists are up in arms about supposed American abuse of their cuisine, with dishes like this one being held up as evidence of sacrilege. So lambaste me, but not until you’ve tasted this dish, which resembles risotto in texture, but definitely is not risotto. Similar dishes are appearing with increasing frequency on the tables of restaurants with open-minded chefs. Serve with crisp vegetables, such as sliced fennel, dressed with olive oil, lemon, and shaved Parmigiano-Reggiano cheese. Ingredients:
1 tablespoon olive oil |
2 cups onions, chopped |
2 garlic cloves, finely chopped |
4 cups mushrooms, preferably a mix of varieties such as chanterelle, cremini, morel, and oyster, cut into bite-size pi |
1 cup pearl barley |
3 cups vegetable stock or 3 cups water |
1 teaspoon kosher salt |
1/2 teaspoon turmeric |
1/2 cup parmigiano-reggiano cheese, grated |
1/2 teaspoon fresh ground black pepper |
1 tablespoon unsalted butter, chopped |
lemon wedge |
Directions:
1. Heat the oil in a heavy-bottomed saucepan over medium heat until a piece of onion sizzles when added. Add the onions; cook until lightly browned, about 5 minutes. Stir in the garlic and cook until it turns white, 30 seconds. Add the mushrooms; cook until soft, about 5 minutes more. Stir in the barley to coat.
2. Add the stock, salt, and turmeric; bring to a boil. Lower to a simmer. Cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed. Remove from heat.
3. Stir in the Parmigiano-Reggiano, pepper, and butter. Serve with lemon wedges.
|
|