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| Barley Risotto with Shiitake and Asparagus | |
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| Topic Started: Mar 21 2012, 03:38 AM (118 Views) | |
| Deleted User | Mar 21 2012, 03:38 AM Post #1 |
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Deleted User
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I am Mrs Great Dane using my husband's account to post a recipe for you. This recipe was posted in a dr's office pregnancy magazine. It is in the slow cooker as we speak and I am looking forward to a nice supper as I love barley and all grains- healthy foods. My husband and I are on a health kick and he is going to try Durgan's pilot bread one of these days. 2 tbsp olive oil 1 diced cooking onion 3 cloves of choppped garlic 1 packed cup shiitake mushrooms stems removed and sliced 3/4 cup pearl barley 2 1/2 cups of vegetable stock (i am using chicken and vegetable stock as they is all I have on hand today) 1 tsp dried thyme a bunch of asparagus, sliced diagonally into 1 inch pieces pinch of sale and pepper 1/4 cup grated parmesan cheese In a slow cooker or large frying pan, heat oil at medium. Add onions and garlic. saute until soft and fragrant, about 3 minutes. Add mushrooms and saute 3 minutes more. Add barley, stock and thyme. Cover and set slow cooker on low for 3 1/2 hours (exact time may vary depending on cooker). Stir in asparagus, cover and set slow cooker for another 30 minutes. Season with salt and pepper, garnish with cheese and serve. Makes 4 servings. |
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| Olive Oil | Mar 21 2012, 04:44 AM Post #2 |
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Gold Star Member
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That sounds delicious, Great Dane. Thanks for posting. We are also trying to eat more healthy. Welcome to WWS. |
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| Deleted User | Mar 21 2012, 08:48 AM Post #3 |
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Deleted User
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UGGGG. don't anyone try this until my wife talks to you. It was a disaster!!~ I am sure she will post on here tonight to warn you herself. LOL |
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| Deleted User | Mar 21 2012, 12:47 PM Post #4 |
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Deleted User
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My husband is right. It was terrible. There is only one thing I think I did wrong. The recipe called for 3/4 cup of pearl barley. I assumed that meant uncooked barley so that is what I used. Now I am beginning to think it meant it should have read cooked barley. By one hour it was done and it should have been 3 1/2 hrs. All the juice was used up and it was turning brown around the sides so I took it out. I didn't get to add the asparagus as it was done too quickly. I will try to salvage it by adding some more stock tomorrow and the asparagus and cheese. If it doesn't work I will file it under G. First recipe I post and I screwed up. Sorry. :happens: |
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| Tipacanoe | Mar 23 2012, 01:57 PM Post #5 |
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Blue Star Member
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Any risotto needs to be stirred and to be prepared with care. Chef Smith has the right idea here: http://chefmichaelsmith.com/Recipe/barley-risotto-with-bacon/ |
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