Pearl Barley Risotto with Shitake and Crimini Mushrooms

Flavorful Side Dish with Thyme Goes Great with Beef & Chicken

© Renee Shelton

Jun 16, 2009

Barley is a grain used in both beverage and food production and for feed for livestock. It is a great item to have in the pantry, and while the pearled or pearl barley has the outer hull and bran removed from it, it is high in protein, iron and complex carbohydrates. It is also an excellent source of dietary fiber.

Pearl barley is a great alternative to rice or potatoes as a side dish. It has a hearty, chewy texture that pairs nicely with grilled beef steak and chicken entrees. It is most commonly used in soups and stews but is also nice served on its own. Here is a recipe that uses dried shitake and crimini (baby portobella) mushrooms with the pearl barley. Regular buttom mushrooms can also be used. This recipe makes four to six servings, depending on serving size.

Pearl Barley Risotto with Shitake Mushrooms

Ingredients:

• 1/2 oz. dried shitake mushroom caps
• 1 cup hot water
• 1 Tbsp olive oil
• 4 oz. crimini mushrooms, sliced
• 1/2 cup diced onion
• 2 cups defatted chicken stock
• 1/2 tsp dried thyme leaves
• 1/2 tsp black pepper
• 1/2 tsp salt

Procedure:

1. Take the dried shitake mushrooms and place in a bowl. Pour 1 cup hot water over the top and let stand for about 30 minutes, stirring occasionally to make sure all the mushrooms are being covered by the water. Drain the mushrooms, keeping the soaking liquid for the pearl barley risotto. Slice the mushrooms and continue with the recipe. Reserve the liquid for later.
2. Heat the olive oil in a rondeau or large shallow pan with a tight fitting lid over medium heat. Add the sliced crimini mushrooms and the diced onion. Let cook for about 5 minutes, until the mushrooms have lost some of their moisture and the onions are light brown.
3. Add in the sliced reserved shitake mushrooms and the pearl barley. Stir and cook for about a minute.
4. Add in the 2 cups of chicken stock and the reserved soaking liquid for the shitake mushrooms. Stir in the dried thyme, black pepper and salt. Increase heat to medium high and let the mixture come to a slow boil.
5. Reduce heat to low and cover. Let cook for about 50 to 60 minutes until the barley is tender but still with a firm bite, and the liquid has been absorbed.

Variations:

• Omit the shitake mushrooms and the soaking water, and increase the chicken broth to 3 cups.
• Substitute the crimini mushrooms for buttom mushroom if crimini are not available.
• Rosemary and sage are good alternatives to the dried thyme in this recipe if preferred.

Pearl Barley with Shitake Mushrooms

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