MUSHROOM BARLEY RISOTTO

Barley replaces rice in this twist on the classic Italian risotto.

Ingredients

• 4 1/2 cups (1.08 L) chicken stock or canned low-salt chicken broth
• 2 teaspoons (10 ml) butter
• 1 cup (240 ml) finely chopped onion
• 1 cup (240 ml) pearl barley
• 2 teaspoons (10 ml) chopped fresh thyme or 3/4 teaspoon (4 ml) dried
• 1 bay leaf
• 2 teaspoons (10 ml) olive oil
• 1 pound (450 g) assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
• 1 garlic clove, minced
• 2 tablespoons (30 ml) chopped fresh Italian parsley

Method

1. Bring the chicken stock to a boil in a heavy medium saucepan. Remove from the heat, cover, and set aside.
2. Melt 2 teaspoons (10 ml) butter in a large nonstick skillet over low heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the barley, thyme, bay leaf, and 2 cups (480 ml) warm chicken stock; bring the mixture to a boil. Reduce the heat and simmer until most of the stock is absorbed, stirring frequently, about 5 minutes.
4. Add the remaining stock 1/2 cup (120 ml) at a time, allowing the stock to be absorbed before adding more and stirring frequently, until the barley is tender, about 50 minutes.
5. Meanwhile, heat the oil in another large nonstick skillet over high heat. Add the mushrooms and sauté until beginning to brown, about 3 minutes. Stir in the garlic.
6. Reduce the heat to medium, cover, and cook until the mushrooms are tender, stirring occasionally, about 3 minutes.
7. Mix in the parsley and barley mixture. Season with salt and pepper. Spoon the risotto into bowls and serve immediately.