My a few new years resolutions are to cook more, incorporate new foods into the Hub's and my diet, and be a better blogger. When it comes to starches in our household, we normally stick to rice, potatoes, pasta, and quinoa. This week I've been testing out Barley. I know, its not the most exciting ingredient, but I've never cooked with it. So last night I made a Mushroom Tomato Barley Risotto. It was so filling, delicious and healthy!
Serving 2 entree or 4 side
Ingredients:
3 Tbsp olive oil
3/4 cup barley
4 cups chicken broth
8 oz mushrooms, chopped (I had button because they were on sale)
1 small onion, diced
2 clove garlic, minced
1 pint grape tomatoes, divided
2 tbsp butter
In a small pot, bring chicken broth to boil. Once at boil, lower heat to medium low to keep warm.
In a saute pan, heat 1 tbsp oil over medium heat and saute mushrooms for 5 mins. Set aside mushrooms and liquid.
Heat remaining 2 tbsp olive oil in the same pan. Add onions and saute until translucent. Add garlic and saute an additional minute. Add in barley and toast for one minute. Add in 1/2 cup of stock and stir until incorporated. Continue adding stock 1/2 c at a time. When adding the final 1/2 cup, also include the grape tomatoes and the reserved mushrooms and liquid.
When almost all the liquid is absorbed, finish off with butter.
Enjoy!
