Recipe

Wild Mushroom Barley Risotto - Rice Cooker Recipe

Add Step-by-Step Photos	Softgrey / All my dishes 2 months, 3 weeks ago This will serve two as a main or 4 as a side... easy subsititute for traditional risotto as all the cooking happens in a rice cooker and so there is no stirring involved. Prep:35m Cook:20m Servings:2	Softgrey
	easy fast mushroom grains

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Ingredients

1 cup raw barley

2 cups liquid -water or stock

2 cloves garlic - smashed

parmigiano reggiano cheese- freshly grated

pinch of salt *optional*

freshly cracked black pepper

dehydrated mixed wild mushrooms- i buy this in bulk at costco, use whatever kind you like best.

Directions

Reconstitute mushrooms according to package directions and chop.

Add liquid, barley, mushrooms and garlic to rice cooker.

*add salt at this time if desired*

Stir and set on cook.

Leave barley in cooker, covered, for another 15 minutes.

Check barley for tenderness and add more liquid and leave covered to absorb more if necessary.

Add grated cheese and black pepper to taste and stir well.

Garlic will be softened and mild-i stir it and smash it right into the risotto for extra flavour.

Serve with extra grated cheese.

*pictured on a bed of baby greens w. extra virgin olive oil and freshly squeezed lemon juice, pinch of salt, shredded parmesan and a grilled pork spare rib. H20 w/ lemon.

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Alterations

softgrey 2 months, 3 weeks ago said:
**alternate option**
mushroom barley soup-
I boiled a can of beef stock, then added a cup or so of this cooked barley mixture with some additional chopped mushrooms for a quick and filling soup that is great for a stormy day.

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