Mushroom & Barley ‘Risotto’
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
Barley
- 1 cup barley
- 1 ½ tablespoons olive oil
- 3 tablespoons fresh parsley leaves,
finely chopped - Salt and pepper, to taste
Mushrooms
- 1 tablespoon olive oil
- 400g mushrooms, washed and sliced
- ¼ cup shallots, washed and sliced
(green part only)
To serve
- 1 tablespoon parsley leaves, finely chopped
- Pecorino/parmesan cheese
- Lemon zest (optional)
Instructions
- Bring water to the boil in a saucepan on med-high heat
- Once boiling, add barley
- Cook uncovered for 20 min until al dente
- Drain and coat with oil, parsley, salt and pepper
- With 10 minutes remaining on the barley cooktime, heat large frypan on med-high heat
- Add oil and once hot, add mushrooms and shallots
- Cook for 5-10 minutes until aromatic and golden brown
- Combine with the barley and divide between bowls
- Top with herbs, cheese and optional zest to serve
Notes
You’ll think you’re eating classic mushroom risotto though in less time and with more nutrition!
GLUTEN-FREE? Substitute barley for brown rice.
TOP TIP - Even if you're cooking for one or two, make enough of this delicious recipe to enjoy leftovers (cold or reheated) for lunch or dinner!
GLUTEN-FREE? Substitute barley for brown rice.
TOP TIP - Even if you're cooking for one or two, make enough of this delicious recipe to enjoy leftovers (cold or reheated) for lunch or dinner!
