Last week I decided to substitute the rice for pearl barley.
Pearl barley bulks out a meal well and is so cheap to buy. When cooking the pearl barley to add more flavour simply cook it in the stock that is suitable for the dish that you are cooking.
This is what I did...
Mushroom Pearl Barley Risotto
125g Shiitake mushrooms, sliced
200g Chestnut mushrooms, sliced
1 - 1.5ltr Vegetable stock
250g Pearl barley
2tsp Extra virgin olive oil
1 - Bring 1ltr water to the boil and stir in the vegetable stock
2 - Rinse the pearl barley and add to the water
3 - Simmer for about an hour checking on it regularly and adding extra water when needed
4 - Once the pearl barley has absorbed the water and is tender remove from the heat
5 - Heat the oil over a medium heat and add the mushrooms
6 - Cook for 10 minutes or until the mushrooms are starting to soften
7 - Add the mushrooms to the pan of pearl barley and mix thoroughly and serve immediately
The shiitake mushrooms add a depth of flavour to this dish. However wild mushrooms will also go well. With the stronger flavour from the shiitake you really do not need to add any extra herbs.
This dish is delicious as it is or accompanied with some crusty bread.
I am sharing my recipe with A Mummy Too - Recipe of the Week.