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Wild Mushroom and Barley Rissotto
6 cups vegetable, mushroom or other reduced-sodium
broth
1 1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
3 cups mixed wild mushrooms, coarsely chopped
1 1/2 cups pearl barley, rinsed
1/2 cup red wine
6 cups baby arugula
1/3 cup freshly grated Parmesan cheese
1 tablespoon butter
2 teaspoons balsamic vinegar
Freshly ground pepper to taste
1. Bring broth and water to a simmer in a large
saucepan. Adjust heat to maintain a steady simmer.
2. 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.
3. 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.)
4. Stir in arugula and cook, stirring, until it is
wilted, about 1 minute. Remove from the heat. Stir in
cheese, butter and vinegar. Season with pepper.
Makes 6 servings, 1 1/4 cups each
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
NUTRITION INFORMATION: Per serving: 321 calories; 9 g
fat (3 g sat, 4 g mono); 9 mg cholesterol; 48 g
carbohydrate; 9 g protein; 10 g fiber; 543 mg sodium;
373 mg potassium.
Nutrition bonus: Selenium (32% daily value), Vitamin A
(30% dv), Magnesium (14% dv), excellent source of
beta-glucan.
3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat
Source: EatingWell, May/June 2007
Formatted by Chupa Babi in MC: 05.21.07
In this pungent mushroom risotto, we substitute
fiber-rich barley for the more traditional arborio
rice. Any combination of mushrooms will work; if you
use shiitakes, remove the stems from the caps before
using.
ChupaNote: used a large sweet onion minced, and 4
cloves of garlic, with 1 teaspoon red pepper flakes
in the oil. Gave it some serious snap!!!
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