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Showing posts from November, 2010

Mushroom and Barley Risotto

Got this recipe from Kayln's Kitchen.  A wonderful blog with lots of South Beach diet recipes.  I've never really had risotto and was wary...but this was a great surprise and so YUM-O! 6 cups low-sodium chicken stock (or use 4 cups stock and 2 cups water) Kayln's Kitchen recommends 1 tsp Better than Boullion Mushroom base.  I did not have and did not use. 1 1/2 T olive oil 1/2 cup finely diced celery 1/2 large onion, finely diced 3/4 lb. mushrooms, finely diced  - I used Crimini 1 medium carrot, finely chopped 1 T fresh thyme chopped.  Or 1 tsp dried. fresh ground black pepper to taste 3/4 cups barley 1 bay leaf 2-3 T chopped parsley to garnish (optional) Put chicken stock (plus mushroom base if using) in sauce pan and bring to a gentle boil then turn heat to very low and keep hot. In medium-sized heavy pot, heat 1 T olive oil, then add onion and celery and cook until softened, about 5 minutes. Add mushrooms, carrots, and thyme and cook about