A tasty and cheap alternative to rice
Can be served on the side or as a main course
Makes approximately 4 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 3 hours on high heat
Ingredients
2 tablespoons oil
1 large onion, finely chopped
Salt and freshly ground black pepper
500g button mushrooms, sliced
1 1/2 cups pearl barley
A good pinch of any type of dried herbs
How to make Mushroom barley risotto
1. Heat the oil in a large pan over medium-high heat.
2. Add the onions and a pinch of salt and pepper
3. cook, stirring occasionally, until lightly browned, about 5 minutes.
4. Add sliced mushrooms and cook, stirring occasionally, until browned, about 2 minutes.
5. Stir in the barley and any dried herbs and cook, stirring, until the barley is just golden, about 2 minutes.
6. Transfer to a slow cooker and add the carrots, 1 1/2 cups water or stock and another pinch of salt.
7. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
8. Season to taste with salt and pepper.
HINTS & TIPS
Leftover can be used as a stuffing for vegetables such as marrow or peppers
Extra vegetables such as cabbage or leeks can be added
Serve as a main dish with added grated cheese or as a side dish
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