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Barley-Mushroom Risotto

January 5, 2012

Fell free to load-up on this high-fiber power grain. According to health experts, one cup serving of barley contains 16% of your recommended daily fiber intake. This delicious recipe will be great side dish for roasted meats, fish or  vegetables.




Here’s what  you’ll need to make this delicious healthy Risotto.



  • 5 cups of chicken, vegetable broth or water
  • 1 cup pearl barley
  • 1 medium onion (chopped)
  • 2 garlic (chopped)
  • 2 bay leaf (whole)
  • 1/2 teaspoon thyme (dried or fresh)
  • 1 lb mushroom (sliced)
  • 2 tablespoon cilantro (chopped)
  • 2 teaspoon olive oil
  • 1/3 cup parmesan cheese


  1. In the saucepan, bring broth or water to a boil. In a large skillet over medium heat. Add 1 tsp oil, thyme, onion, bay leave and saute until onions are soft and translucent but not burned, about 3 to 5 minutes. Then add barley and  1 cup of the hot broth or water. Reduced heat to low, and simmer until most of the broth or water is absorbed, about 8 – 10 minutes. From this point on add  only 1 cup of the hot liquid at a time, stirring and allowing to become absorbed before adding more.  Repeat  this process until all the hot liquid has been used. This whole process takes approximately  45 minutes to an hour.
  2. In a large skillet, heat the rest of the oil and saute the mushroom until tender. Add garlic and cook for a few more minutes. Stir in the barley mixture. Add cilantro and cheese. Don’t forget to remove the bay leaf before serving.

Bon appetit, enjoy it!


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One Comment
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