Barley Porcini Risotto
2 T olive oil
1 clove garlic
½ cup minced onion
¼ cup diced celery
¼ pound porcini mushrooms, sliced
1 ½ cup pearl barley
5 cups HOT vegetable or chicken broth
Sea salt, fresh ground pepper to taste
¼ cup freshly grated Parmigiano Reggiano cheese (or use soy parm. cheese)
2 T minced parsley
Heat the oil in a large heavy sauce pan over medium heat. Add the onion and celery and sauté for 3 minutes; add the garlic and mushrooms and sauté for another 2 minutes. Add the barley and stir to coat with oil, sauté for 3 minutes. Season with salt and pepper. Lower the heat and add the stock 1 ¼ cup at a time, cooking and stirring frequently for about 15 minutes or until stock is absorbed. If the stock is absorbed too quickly lower the heat. After 1 hour all the stock should be absorbed and the barley cooked. If not, raise the heat to boil off the stock. Stir in cheese and parsley. Taste and adjust seasoning, if necessary. Serve hot garnished with parsley.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or firstname.lastname@example.org.