Recipe

Rice Cooker Mushroom Barley Risotto Recipe


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Ingredients
  • 1/2 c white wine .
  • 1 red bell pepper, sliced .
  • 2 tbsps butter .
  • 16 oz baby portabella mushrooms, sliced .
  • 1 tsp dried chili pepper flakes (or to taste) .
  • 2 tbsps olive oil .
  • fresh ground black pepper .
  • 2-3 garlic cloves, minced .
  • 1/2 tsp dried thyme .
  • 1 pinch saffron .
  • 5 shallots, coarsley sliced .
  • 1/3 c grated parmesan cheese (or more if desired) .
  • 2 tsps salt .
  • 1 1/2 c pearl barley, rinsed under cold water .
  • 2 1/2 c mushroom broth or vegetable broth or chicken broth .
  • 1/2 c water (optional)

Directions
  • Step #1 Turn on cooker to steam setting, add butter & olive oil.
  • Step #2 Add in the shallot, chili flakes, thyme, bell pepper & saffron cook for about 8-10 mins or until the shallots are lightly browned (add in the garlic & mushrooms the last 3 mins of cooking).
  • Step #3 Add in the rinsed barley & saute for about 5 mins, mixing with a wooden spoon.
  • Step #4 Carefully add in the broth & wine & season this with seasoned salt & black pepper; mix to mix.
  • Step #5 Bring to a simmer, & boil lightly for a few mins.
  • Step #6 Set cooker for brown rice cycle.
  • Step #7 Check cooker after about 40 mins to see if you need to add extra water.
  • Step #8 Let steam for 15 mins with lid open if excess water needs to be evaporated but grains are fully cooked.
  • Step #9 Add in Parmesan cheese & mix until the cheese has melted.
  • Enjoy the Rice Cooker Mushroom Barley Risotto recipe

Related Categories

Pasta And Rice / Other Grains
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