Saturday, July 28, 2012

Mushroom and Barley Risotto

OKAY!!! The Winner of the giveaway will close a little later today, so keep your eyes peeled for the results!!

I have yet another mushroom recipe. I hope you guys like mushrooms, I know they are a highly debated fungi :) Not always so popular, but I love them, and they are a great way to fill foods for vegetarians because they don't have many calories or fats or anything. Anyway, this recipe turned out really well! It's quite yummy if I may say so myself. I'm pairing it with some panko fried tofu, but really any protein or protein substitute would work well! Check out the original recipe at Brown Eyed Baker.

2 Tbl olive oil
1 white onion
8 oz mushrooms, sliced
2 cloves garlic, crushed
1 Tbl parsley
1 Tbl Thyme
1 cup barley
6 cups vegetable broth
1 Tbl butter
goat cheese to top
salt and pepper to taste

Place saucepan over medium heat with olive oil. Slice onion and saute for approximately five minutes. Then add the mushrooms and let them cook until their juices are released. This takes about ten minutes. If the mushrooms stick, add a little water. I didn't have that problem, but it might depend on your cookware. Once the mushrooms are done, add the crushed garlic and herbs. Stir thoroughly and then add the barley and continue stirring. Add four cups of the broth and turn heat to high. Bring to a boil and continue boiling until most of the liquid has been absorbed. Then reduce heat to medium and add the remaining broth 1/2 cup at a time letting it absorb. One it is finished, add the butter and the cheese! Season with salt and pepper if desired.



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