Barley and Mushroom Risotto

Now you can never replace a perfectly made risotto, but with health in mind I swapped out the white risotto rice and replaced it with whole grain pot barley. With minimal work to create, you end up with a delicious, creamy and toothsome side dish!

Ingredients

½ cup pot barley
1 ½ cups homemade chicken or veggie broth
2 tablespoons butter
2 cups of mixed mushrooms (oyster, shitake, portabella or button)
½ cup onion (very small diced)
1 tablespoon garlic (minced)
2 tablespoons fresh thyme leaves
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
½ cup coconut milk
½ cup Parmegiano Reggiano
¼ cup parsley (chopped) - optional

Directions

Give the barley a rinse and drain well. Combine the barley and the stock in a medium pot, bring to a boil and then immediately reduce heat to low and cover with a lid. Gently simmer for 25-30 minutes or until most of the liquid has been absorbed.
While the barley is cooking, preheat a large fry pan on medium heat. Once the pan is hot, add the butter and half of the mushrooms. Sauté, stirring occasionally.
Once the mushrooms have begun to brown, add the remaining mushrooms and sauté, stirring occasionally until lightly browned.
Add the onions and sauté for another few minutes, stirring occasionally.
Now add the garlic and thyme and sauté for about 1 minute more, stirring frequently.
Season with salt and pepper and then add the coconut milk and remove from heat.
Once the barley is cooked, combine with the mushroom mixture and the Parmegiano. Stir to combine and serve immediately and garnish with the parsley.

PREP 15 mins
COOK 30 mins