Barley is available in two forms. One is pot barley which is by far the more nutritious. There’s also pearl barley that has the hull and seed kernel removed.
Pot barley takes a bit longer to cook, but is worth it. Barley is a good source of vitamins, minerals and fibre. I use barley not only in soups, but in salads and in today’s recipe for a “risotto.” I love the chewy texture and the nutty flavour it provides.
I pre-cook the barley for this recipe to make the final preparation a bit quicker. I often keep cooked barley in the freezer, so I can add it to soups and stews at the last minute. This recipe takes advantage of the wide variety of mushrooms that are available to us.
I often add a handful of spinach near the end for some added colour and flavour. Unlike regular risotto, this barley version reheats beautifully.
Barley risotto with mushroom and sage
(Serves 6-8)
2-1/2 cups barley
4 cups vegetable broth
3 tbsp. butter
2 tbsp. olive oil
1 medium cooking onion, finely diced
1 lb. cremini mushrooms
2 tbsp. chopped fresh sage
1 cup finely chopped sun-dried tomatoes
freshly ground black pepper
1 cup freshly grated Parmesan cheese
- Rinse barley and place in a pot with plenty of water. Bring to a boil and cook for about 15 minutes. Drain and set aside.
- In a medium saucepan, bring broth to a simmer.
- In a broad heavy bottomed saucepan, place half of the butter and half of the oil over medium heat. Add onions and cook until soft.
- Add barley. Increase the heat and sauté for about two minutes, stirring until the grains are coated.
- Reduce heat and start adding stock a ladleful at a time. When stock is absorbed, add more. Continue to cook until the barley is tender, stirring until the stock as been absorbed. Halfway through add the sundried tomatoes.
- In a skillet heat remaining olive oil and butter. Add sage and cook for two minutes. Add mushrooms and cook until tender. Add to barley mixture. Season with salt and pepper to taste. Stir in some butter.
- Stir in Parmesan cheese and drizzle with a few drops of truffle oil if desired.
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