Pearl Barley Risotto with Mushrooms

Pearl Barley Risotto with Mushrooms Resized

The Ingredients:

  • 2 Organic Morado garlic cloves
  • 50 g Simply natural Organic Extra Virgin Olive Oil
  • 400 g mixed fresh Organic Shiitake Mushroom, sliced
  • 10 g Simply Natural Premium Grade Organic Soy Sauces
  • 3 sprigs fresh Simply Natural Organic Thyme, leaves only, plus extra for garnish
  • 1 dried Organic Bay Leaves
  • 1 tsp Simply Natural French Sea Salt (Fine)
  • 100 g Organic Brown Onion, quartered
  • 40 g white wine
  • 250 g Organic Pearl Barley
  • 800 g water

Methods

  1. Place garlic and 30 g olive oil in mixing bowl, chop 3 sec/speed 8 then sauté 3 min/120°C/speed 1.
  2. Add mushrooms, soy sauce, thyme, bay leaf and ½ tsp salt then cook 7 min/120°C//speed Stirring. Transfer to a bowl and set aside.
  3. Place onions and remaining 20 g olive oil in mixing bowl, chop 5 sec/speed 5 then sauté 3 min/120°C/speed 1.
  4. Add wine and cook 2 min/120°C/speed 1.
  5. Add pearl barley, water and remaining ½ tsp salt then cook 30 min/100°C//speed Stirring.
  6. Drain liquid from reserved mushrooms then stir into pearl barley with spatula. Serve sprinkled with thyme leaves.
  1. Chop and sauté garlic with olive oil for 3 minutes. 
  2. Add mushrooms, soy sauce, thyme, bay leaf and ½ tsp salt then cook for 7 minutes. Transfer to a bowl and set aside.
  3. Chop and sauté onion with remaining olive oil for 3 minutes. 
  4. Add wine and cook for 2 minutes. 
  5. Add pearl barley, water and remaining ½ tsp salt, then cook for 30 minutes in medium heat. 
  6. Drain liquid from reserved mushrooms then stir into pearl barley with spatula. Serve sprinkled with thyme leaves.

THE INGREDIENTS

Leave a Reply

Your email address will not be published.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.