Mushroom Barlotto
From sitbynellie 14 years ago
- 60 minutes to make
- Serves 4
This is my slightly adapted version of top Scots chef Nick Nairn's recipe for 'barlotto' - like risotto, only made with barley. The chief attraction for me, apart from the delicious flavour, is that barley is much more diabetic-friendly than risotto rice. Read more The original recipe for this, as an accompaniment to Pancetta-Wrapped Salmon, may be found at www.hub-uk.com. In the photos, I didn't have fresh garlic or herbs so I substituted ready prepared garlic, and dried herbs. See less
Ingredients
- 3 tablespoons olive oil shopping list
- 6 oz. pearl barley shopping list
- 1 small onion, finely chopped shopping list
- 2 garlic cloves, finely chopped shopping list
- 1 pint chicken stock shopping list
- 1 tablespoon light soy sauce shopping list
- seasoning shopping list
- 1 oz. butter shopping list
- 8 oz. closed cup mushrooms,sliced shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1 tablespoon chopped fresh tarragon shopping list
- Another 1 oz. butter shopping list
How to make it
- In a large frying pan, heat the oil.
- Add the barley and stir until it begins to turn a little golden - about 5 minutes.
- Add the onion and the garlic and continue to fry for about 5-10 minutes, until the barley starts to brown. (Don't let it get too dark or burn).
- Add the stock, the soy sauce and some seasoning.
- Bring to the boil, then simmer gently until nearly all the liquid is gone - about 45 minutes, possibly a little more.
- Meanwhile, heat 1 oz. butter in a frying pan.
- Add the mushrooms and fry for about 5 minutes. Season.
- When the barley is about done, add the mushrooms and mix well together.
- Remove the pan from the heat and cover with aluminium foil, pierced with a few holes, and leave it for about 15 minutes in order that the barley can swell and further absorb the liquid.
- Put the pan back over the heat.
- Add the parsley and tarragon and the other 1 oz. butter.
- Stir well until hot. Check it for seasoning.
- Serve as a side dish.
- The chicken stock may be substituted in part with red wine, and ceps, porcinis, chantrelles etc. may be used instead of plain mushrooms.
- I find this reheats well the next day too.
1. Cook the barley a bit
Close
2. Cook onions
Close
3. Simmering
Close
4. Cooking mushrooms
Close
5. Mushrooms added
Close
Ingredients
Close
People Who Like This Dish 4
- quaziefly ALL POINTS
- goblue434 Anniston, AL
- mark555 Center Of The World Ma' Center Of The World, KS
- crazeecndn Edmonton, CA
- mbeards2 Omaha, NE
- sitbynellie Glasgow, GB
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
This sounds good,I have never messed with a risotto, I like barley,it is not a normal grain that gets used around here, but I have always liked it in soups and stews, I will have to give this one a try.
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "