Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.
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Ingredients
- 2 tsp (10 mL) canola oil
- 8 oz (250 g) mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1 tsp (5 mL) dried Italian seasoning
- 1 cup (250 mL) pot barley
- 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
- 4 cups (1 L) ready-to-use vegetable broth
- 1/4 cup (60 mL) herbed cream cheese
Instructions
- Preheat oven to 400°F (200°C).
- In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy. Serves 4 - 6.
Notes
- For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
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