BARLEY, CHICKEN & MUSHROOM RISOTTO
Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
- Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 564 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
BARLEY AND SHIITAKE MUSHROOM RISOTTO
Provided by Guy Fieri
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
- For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- Stir through the rocket, cook for 1 min, then divide between bowls.
Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
BARLEY MUSHROOM RISOTTO RECIPE
Try one of our favorite comfort foods with a Barley Mushroom Risotto Recipe. This Barley Mushroom Risotto Recipe is an elegant dish they will savor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, about 2/3 cup each.
Number Of Ingredients 9
Steps:
- Melt butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
- Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in half the cheese. Sprinkle with remaining cheese before serving.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 1 g, Protein 8 g
RICE COOKER MUSHROOM BARLEY RISOTTO
My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven.
Provided by Demandy
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
- Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
- Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
- Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
- Add in Parmesan cheese and mix until the cheese has melted.
Nutrition Facts : Calories 329, Fat 10.8, SaturatedFat 4.2, Cholesterol 15.1, Sodium 900.2, Carbohydrate 47.9, Fiber 9.4, Sugar 2.9, Protein 9.7
SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
MUSHROOM BARLEY RISOTTO
I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!
Provided by yogiclarebear
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth to a boil. Cover and turn off the heat.
- Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
- Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
- Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
- Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
- Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6
MUSHROOM BARLEY RISOTTO
Barley replaces rice in this twist on the classic Italian risotto.
Categories Mushroom Side High Fiber Barley Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
- Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
- Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.
MUSHROOM BARLEY "RISOTTO"
Categories Mushroom Side Vegetarian Quick & Easy High Fiber Parmesan Barley Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.
More about "mushroom barley risotto recipes"
MUSHROOM BARLEY RISOTTO - THE FOODIE PHYSICIAN
From thefoodiephysician.com
5/5 (1)Category EntreeCuisine ItalianPublished 2012-01-16
- Meanwhile, heat 2 teaspoons oil in a large sauté pan over medium heat. Add the onion and cook until translucent. Add the garlic, 2 teaspoons thyme, bay leaf, 1 teaspoon salt and ¼ teaspoon pepper and cook another minute until fragrant. Add the barley and stir to coat all of the grains with the oil. Add the wine and cook 2-3 minutes until it is absorbed.
- Add the stock to the barley in increments of about 1½ cups, stirring often to prevent the grains from catching bottom. Adjust the heat to keep the mixture at a low simmer. After each addition of liquid, let the barley absorb most of the liquid before adding more. The process should take about 40 minutes and at the end, the barley should be tender but with a chewy texture.
WILD MUSHROOM & BARLEY RISOTTO RECIPE | EATINGWELL
From eatingwell.com
- Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
- Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
- Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
MUSHROOM BARLEY RISOTTO RECIPE - RECIPES.NET
From recipes.net
- Add mushrooms and garlic and cook for 5 minutes stirring occasionally. Add barley and cook for 2 minutes.
MUSHROOM AND BARLEY RISOTTO RECIPE | MYRECIPES
From myrecipes.com
- Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
- Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
- Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.
BARLEY RISOTTO WITH GARLICKY MUSHROOMS RECIPE - NAOMI …
From foodandwine.com
- In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.
- Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.
BARLEY RISOTTO WITH MUSHROOMS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, 3-4 minutes.
- Add 1 ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point.Continue adding ladles of broth one a time, allowing to cook until the liquid is absorbed before adding another. Cook until all the broth us added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water and cook a bit longer. When cooked, stir in grated Parmesan cheese and stir to combine.
INSTANT POT MUSHROOM BARLEY RISOTTO - SIDEWALK SHOES
From sidewalkshoes.com
- Place the mushrooms in a glass bowl and pour 2 cups of boiling water over them. Cover and let soak.
- In a 4-quart or larger pressure cooker, heat the oil - in the Instant Pot - press saute. Add the leeks and the fennel seeds and cook over medium-high heat, stirring often, until leeks are softened, about 4 minutes.
MUSHROOM BARLEY RISOTTO | VEGETARIAN RECIPES
From browneyedbaker.com
- 1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Saute onion until it starts to brown, about 5 minutes.
- 2. Add the mushrooms and saute until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick.
- 3. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.
MUSHROOM BARLEY RISOTTO {EASY & SAVORY!} - SPEND WITH PENNIES
From spendwithpennies.com
- Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes.
MUSHROOM BARLEY RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Heat the oil in a sauté pan and soften the onion for 5 minutes over a medium heat. Stir through the barley and toast for 2 minutes. Increase the heat, pour over the wine and bubble until reduced by half. Pour over the hot stock and leave to simmer gently for 12 minutes until the stock is absorbed and the barley is tender, topping up with more stock if necessary.
- Meanwhile heat the mushrooms according to the pack instructions, then season and stir in with the parsley and half the blue cheese. Divide between bowls, scatter with the remaining cheese and serve.
BEST SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPES | FOOD …
From foodnetwork.ca
MUSHROOM BARLEY RISOTTO RECIPE | FOOD
From food.amerikanki.com
EASY MUSHROOM BARLEY RISOTTO - CANADIAN LIVING
From canadianliving.com
MUSHROOM BARLEY RISOTTO - CHEF MICHAEL SMITH
From chefmichaelsmith.com
MUSHROOM PEARL BARLEY RISOTTO WITH CARAMELISED ONIONS - REBEL …
From rebelrecipes.com
BARLEY & MUSHROOM RISOTTO - EVERYDAY GOURMET
From everydaygourmet.tv
MUSHROOM BARLEY RISOTTO RECIPE – LILLY’S TABLE / COOK SEASONALLY.
From lillystable.com
MUSHROOM BARLEY RISOTTO | FOOD DOODLES
From fooddoodles.com
BAKED MUSHROOM AND HERB BARLEY RISOTTO - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
MAMA ALLES | DEHYDRATED FOOD | MUSHROOM BARLEY RISOTTO
From mamaalles.com
CHEFGOOD - MUSHROOM, LEEK & PEA BARLEY RISOTTO CALORIES, CARBS …
From frontend.myfitnesspal.com
MUSHROOM BARLEY RISOTTO – GERD & ACID FRIENDLY RECIPES
From gerdfriendlyrecipes.com
PEARLED BARLEY AND MUSHROOM RISOTTO - TASTY KITCHEN
From tastykitchen.com
MUSHROOM BARLEY RISOTTO | THE NUTRITION SOURCE | HARVARD T.H.
From hsph.harvard.edu
MUSHROOM-BARLEY RISOTTO RECIPE | MYRECIPES
From myrecipes.com
BARLEY, MUSHROOM, AND HERB RISOTTO - DIABETES FOOD HUB
From diabetesfoodhub.org
PEARL BARLEY MUSHROOM RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
HERBED MUSHROOM & BARLEY RISOTTO - FOODLAND
From foodland.ca
BARLEY RISOTTO WITH MUSHROOMS - FAMILYSTYLE FOOD
From familystylefood.com
MUSHROOM BARLEY RISOTTO RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
WILD MUSHROOM BARLEY RISOTTO WITH SCALLOPS - STEVEN AND CHRIS
From cbc.ca
MUSHROOM BARLEY RISOTTO - COLOR MY FOOD
From colormyfood.com
INSTANT POT BARLEY RISOTTO WITH MUSHROOMS – SKINNY SPATULA
From skinnyspatula.com
FILIPPO BERIO CREAMY MUSHROOM AND BARLEY RISOTTO
From filippoberio.com
WILD MUSHROOM-BARLEY "RISOTTO" WITH SAGE - MEDITERRANEAN RECIPES
From fooddiez.com
MUSHROOM BARLEY RISOTTO | CANADIAN LIVING
From canadianliving.com
PEARL BARLEY AND MUSHROOM RISOTTO – BRIGHTON AND HOVE FOOD …
From bhfood.org.uk
BARLEY RISOTTO WITH MUSHROOM, ZUCCHINI AND PEAS - TODAY'S PARENT …
From pinterest.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #side-dishes #vegetables #easy #grains #dietary #low-cholesterol #low-saturated-fat #low-calorie #mushrooms #healthy-2 #low-in-something #pasta-rice-and-grains
You'll also love