Mushroom Barley "Risotto"
From the Moosewood Restaurant Cooking For Health Cookbook
Serves 4
3 Tbsp olive oil
1 cup chopped onions
1 garlic clove, chopped
3-4 cups cremini mushrooms (about 10 oz)
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp minced fresh rosemary
1 Tbsp Bragg's liquid amino acids (or soy sauce)
1/4 tsp black pepper
1/2 cup wine (recipe calls for white, but I've used red before and it's really good!)
1 cup natural pearled barley
3 cups water
chopped fresh parsley (optional)
Serves 4
3 Tbsp olive oil
1 cup chopped onions
1 garlic clove, chopped
3-4 cups cremini mushrooms (about 10 oz)
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp minced fresh rosemary
1 Tbsp Bragg's liquid amino acids (or soy sauce)
1/4 tsp black pepper
1/2 cup wine (recipe calls for white, but I've used red before and it's really good!)
1 cup natural pearled barley
3 cups water
chopped fresh parsley (optional)
- Warm the olive oil in a saucepan on medium heat. Add the onions and garlic, cover and cook for about 5 min. Stir in mushrooms and salt, cover and cook about 5 min.
- Stir in the thyme, rosemary, Braggs, pepper, wine, barley and water. Cover and bring to a boil. Lower heat then simmer uncovered, stirring every 10 min. until the barley is tender and the texture is creamy, about 30-90 min. depending on barley used. Add more water if needed.
- Serve sprinkled with parsley. We also like to serve this in hollowed out portabello mushroom caps!
