Description
A robust and nutritious alternative to traditional risotto, this dish uses fiber-rich pearl barley to create a creamy, deeply savory meal. Earthy cremini mushrooms are seared to perfection to provide a rich umami base, making this a satisfying and comforting option for any day of the week. It offers a superior, chewy texture that holds up well for leftovers.
Ingredients
1.5 cups pearl barley, rinsed
1 lb cremini mushrooms, thinly sliced
5 cups vegetable broth, kept warm
1 small yellow onion, finely diced
3 cloves garlic, minced
2 tbsp extra virgin olive oil
0.5 cup parmesan cheese, finely grated
Instructions
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Add sliced mushrooms and sear until browned on all sides, then remove and set aside.
Sauté diced onions in the same pot until translucent and soft.
Stir in minced garlic and cook for thirty seconds until fragrant.
Add dry pearl barley to the pot and toast for two minutes.
Pour in one cup of warm vegetable broth and stir constantly until absorbed.
Continue adding broth one ladle at a time, stirring frequently until the liquid is absorbed and the barley reaches al dente.
Return the browned mushrooms to the pot and fold in the parmesan cheese before serving.
Notes
Ensure the vegetable broth is kept warm throughout the cooking process to maintain the temperature of the barley. Rinse the pearl barley thoroughly to remove excess starch. Store leftovers in an airtight container for up to 3 days; the barley keeps its texture better than Arborio rice.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 10mg