Mushroom Barley Risotto
[su_expanding_quote alignment=”right” source_author=”Joel Fuhrman, M.D.” source_title=”Super Immunity” affiliate_link=”http://amazon.to/to come” full_quote=”Consuming mushrooms regularly has been associated with decreased risk of breast, stomach and colorectal cancers…mushrooms stimulate the immune system, prevent DNA damage, slow cancer cell growth.” short_quote=”Consuming mushrooms regularly has been associated with decreased risk of cancers”]
Mushrooms evoke an almost-forgotten childhood memory of tromping through a forest in Austria with my grandfather, breathing in the aroma of wet earth. He had an amazing knowledge, honed through severe hunger having lived through World Wars I and II, not only of mushrooms, but all edible forest plants. Taking those mushrooms into the kitchen to sauté with a little bit of butter made for heavenly bites that I can still savor.
Ingredients
- 1 tablespoon expeller-pressed canola oil
- 1 onion finely chopped
- 1 pound fresh mushrooms sliced
- 2 carrots finely chopped
- 3 garlic cloves finely chopped
- 1 cup pearl barley
- 1 tablespoon thyme chopped fresh, or 1 teaspoon dried
- 2 bay leaf
- 4 cups chicken broth
- 1/4 cup chopped fresh Italian parsley or cilantro
Adjust servings:
Units:
Instructions
- Heat expeller-pressed canola oil in medium saucepan. Add onion and cook over medium heat until it begins to turn transparent. Add mushrooms and cook until edges of mushrooms are browned.
- Add carrots, garlic and barley and cook, mixing for 3 – 5 more minutes.
- Add thyme, bay leaves and 2 cups chicken broth. Bring to a boil. Reduce heat, cover and simmer until broth is almost absorbed, about 5 minutes. Add remaining broth 1/2 cup at a time; as it gets absorbed, add more until barley is tender, about 45 – 50 minutes.
- Season to taste with salt and pepper.
- Serve with chopped parsley on top.
Recipe Notes
A Color My Food Original Recipe
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