About this recipe:Are you tired of the same old grains and in the mood to try a different dish? This barley risotto is delicious, healthy and filling. You can use it as a nice side dish for meats, or as an appetizer or light main dish.
1.2L chicken stock (or vegetable stock for a vegetarian dish)
1 tablespoon butter
1 onion, chopped
200g pearl barley
1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
Bring chicken stock to a boil in a large pan. Melt butter in a large frying pan over medium heat. Add onion, and sauté for 5 minutes. Add the barley, thyme, bay leaf and 450ml of the hot stock. Bring to a boil, reduce heat to low, and simmer until most of the stock is absorbed, about 10 minutes. Pour in remaining stock 125ml at a time, stirring and allowing it to be absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large frying pan. Sauté mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
You could easily make this recipe vegetarian by substituting olive oil for the butter, and vegetable stock for the chicken stock.