Mushroom Barley Risotto Recipes

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Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12



Mushroom Barley Risotto image

Barley replaces rice in this twist on the classic Italian risotto.

Recipe From epicurious.com

Categories     Mushroom     Side     High Fiber     Barley     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10



Mushroom & chestnut pearl barley risotto image

Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights

Recipe From bbcgoodfood.com

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12



Mushroom Barley

Recipe From epicurious.com

Categories     Mushroom     Side     Vegetarian     Quick & Easy     High Fiber     Parmesan     Barley     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 8



Mushroom Barley Risotto image

I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!

Recipe From food.com

Provided by yogiclarebear

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Barley, chicken & mushroom risotto image

Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley

Recipe From bbcgoodfood.com

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 13



Baked Barley Risotto With Mushrooms and Carrots image

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Recipe From cooking.nytimes.com

Provided by Kay Chun

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

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From seasonsandsuppers.ca
Nov 18, 2017  · Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly …

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  • In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, 3-4 minutes.
  • Add 1 ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point.Continue adding ladles of broth one a time, allowing to cook until the liquid is absorbed before adding another. Cook until all the broth us added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water and cook a bit longer. When cooked, stir in grated Parmesan cheese and stir to combine.
  • Season dish with salt and freshly ground pepper, to taste. Serve with Additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.
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From wellplated.com
Oct 15, 2014  · Clean and slice the mushrooms. Bring the stock to a low simmer in a medium pot. Saute the mushrooms with garlic until tender. Set aside. …

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From spendwithpennies.com
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5/5 (14)
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