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Barley Risotto, Mark Peel's Recipe — Gran Cooks

Barley Risotto, Mark Peel's Recipe

Barley Risotto, Mark Peel's Recipe combines barley, rice, and mushrooms for an easy, creamy homemade comfort dish that's sure to please.
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Prep Time 7 minutes
Cook Time 28 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 19
Calories 36 kcal

Ingredients
  

  • 0.5 cup Barley
  • 0.5 cup Rice
  • 2 tablespoon Butter
  • 0.5 pound Mushrooms
  • 0.5 cup Salt

Instructions
 

  • In a large (at least 2-qt) pot, bring 6 c. of salted water to a boil.
  • Add in the barley and rice and let simmer for 25 min, or possibly till tender.
  • Drain any water which remains after the barley and rice are cooked.
  • Heat the butter in a large skillet.
  • Add in the mushrooms and slowly cook over low heat for about 7 to 10 min.
  • Fold in the cooked barley and rice and the chicken broth.
  • Salt to taste and serve.
  • NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, that is greater than the sum of its parts.
  • This is a speedy risottolike dish.
  • Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different."

Nutrition

Calories: 36kcalProtein: 1.1gFat: 1.4gSaturated Fat: 0.8gSodium: 2938mgSugar: 0.3g
Course Main Course
Cuisine Italian
Keyword barley, main course, mushrooms, rice
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