Portobello Barley"Risotto"

* Exported from MasterCook *

Portobello Barley "Risotto"

Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
Serving Size : 4 Preparation Time :1:15
Categories : Vegetables Side Dishes
Rice/Grains/Polentas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and -- cut in 1" pieces
1 medium onion -- coarsely chopped
4 1/2 cups vegetable broth -- fat removed
1 cup pearl barley -- rinsed
1 tablespoon fresh rosemary leaves -- chopped
1/2 teaspoon ground allspice
1/2 cup sweet white wine
1/2 cup golden raisins
salt and pepper
2 tablespoons Italian parsley

[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high
heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
Remove the mushrooms from the pan and set aside. [2] Reduce heat to
medium-low. Add remaining oil and the onion. Cook about 10 minutes until
onion is soft. [3] While onion is cooking, bring the vegetable broth to a
boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer.
[4] Add the barley, rosemary and allspice to the onions. Raise the heat to
medium-high and cook, stirring, for 1 minute, making sure the barley is
evenly coated with the oil. Add the wine and cook for 5 minutes, stirring,
or until the wine is nearly evaporated. [5] Add the hot broth to the barley
mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat
until each addition of broth is absorbed into the barley before adding the
next. [6] When the barley is tender and nearly all the broth has been
absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins.
Cook a few minutes longer, until the risotto reaches desired consistency.
Season with salt and pepper. Serve immediately, sprinkling with chopped
parsley.
Cook's Note: When cleaning mushrooms, remove any stem ends. Wipe the
mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.
Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.


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NOTES : "Barley makes an acceptable risotto with a luscious creamy
consistency. Be sure the broth is simmering when you add it to the barley."
A variety of mushrooms may be substituted.