Randy Mayor; Melanie J. Clarke
8 servings (serving size: about 2/3 cup)

If you like creamy risotto, you'll love this dish - its rich texture is similar to regular risotto, but it's easier to make.

How to Make It

Step 1

Combine barley and water in a bowl. Let stand for 2 hours; drain.

Step 2

Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.

Step 3

Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.

Ratings & Reviews

rstarrlemaitre's Review

February 08, 2012
One of the better barley/mushroom dishes out of the many I've made. The Rich Porcini Stock definitely adds a depth of rich flavor, and the creaminess of the butter stirred in just at the end is great. The sage flavor got drowned under all the savory mushroom taste - I recommend stirring in a little fresh sage just before serving, or garnishing with sage sprigs!