Wild Mushroom Barley Risotto - Rice Cooker |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This will serve two as a main or 4 as a side... easy subsititute for traditional risotto as all the cooking happens in a rice cooker and so there is no stirring involved. Ingredients:
1 cup raw barley |
2 cups liquid -water or stock |
2 cloves garlic - smashed |
parmigiano reggiano cheese- freshly grated |
pinch of salt *optional |
freshly cracked black pepper |
dehydrated mixed wild mushrooms- i buy this in bulk at costco, use whatever kind you like best. |
Directions:
1. Reconstitute mushrooms according to package directions and chop.
2. Add liquid, barley, mushrooms and garlic to rice cooker.
3. *add salt at this time if desired*
4. Stir and set on cook.
5. Leave barley in cooker, covered, for another 15 minutes.
6. Check barley for tenderness and add more liquid and leave covered to absorb more if necessary.
7. Add grated cheese and black pepper to taste and stir well.
8. Garlic will be softened and mild-i stir it and smash it right into the risotto for extra flavour.
9. Serve with extra grated cheese.
10. *pictured on a bed of baby greens w. extra virgin olive oil and freshly squeezed lemon juice, pinch of salt, shredded parmesan and a grilled pork spare rib. H20 w/ lemon.
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