BARLEY 'RISOTTO' WITH TURKEY AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, lunch, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
- Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
- Check barley's progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 736 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY AND SHIITAKE MUSHROOM RISOTTO
Provided by Guy Fieri
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
- For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.
TURKEY, MUSHROOM, AND BARLEY RISOTTO
Categories Fruit Mushroom turkey Quick & Easy Pear Barley Marsala Fall Simmer Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Bring 6 cups broth, barley, and mushrooms to boil in large saucepan. Cover; cook over medium-low heat until barley is just tender, stirring occasionally and adding more broth by 1/4 cupfuls if barley becomes dry, about 35 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Add onion; sprinkle lightly with salt and pepper. sauté until golden brown, about 10 minutes. Add pear and sauté until just tender, about 5 minutes. Add turkey.
- Add barley mixture and Marsala to turkey mixture. Simmer until creamy, adding more broth if dry. Mix in most of parsley. Season with pepper. Mound in bowl. Sprinkle with remaining parsley.
SLOW-COOKER MUSHROOM BARLEY RISOTTO
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.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
BARLEY MUSHROOM RISOTTO RECIPE
Try one of our favorite comfort foods with a Barley Mushroom Risotto Recipe. This Barley Mushroom Risotto Recipe is an elegant dish they will savor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, about 2/3 cup each.
Number Of Ingredients 9
Steps:
- Melt butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
- Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in half the cheese. Sprinkle with remaining cheese before serving.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 1 g, Protein 8 g
BARLEY MUSHROOM RISOTTO
This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
- Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 31.6 g, Cholesterol 9.3 mg, Fat 5.3 g, Fiber 6.3 g, Protein 6.9 g, SaturatedFat 1.7 g, Sodium 822 mg, Sugar 3.2 g
MUSHROOM BARLEY RISOTTO
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!
Provided by yogiclarebear
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth to a boil. Cover and turn off the heat.
- Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
- Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
- Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
- Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
- Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6
MUSHROOM BARLEY RISOTTO
Barley replaces rice in this twist on the classic Italian risotto.
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
Steps:
- Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
- Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
- Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.
PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS
If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!
Provided by Mrs B
Categories Grains
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
- Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
- Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
- When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
- Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
- To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.
BARLEY, CHICKEN & MUSHROOM RISOTTO
Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
- Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 564 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
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