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 10 minutes more, or until mus…