Categories Mushroom Side Vegetarian Quick & Easy High Fiber Parmesan Barley Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.
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Qabil Khan
[email protected]This recipe was too complicated for me. I ended up making a mess of it.
Sana Haider
[email protected]The risotto was a bit bland. I think it could have used more seasoning.
Gavin Hickey
[email protected]The risotto was a bit too salty for my taste, but that's easily fixed by reducing the amount of salt in the recipe.
charlene farrington
[email protected]I wasn't sure about the barley at first, but it really grew on me. I think it's a great addition to this dish.
Raymond Robinson
[email protected]This recipe is a keeper! I will definitely be making it again.
Boneni Manana
[email protected]I had to make a few substitutions (I didn't have white wine or Parmesan cheese), but the risotto still turned out delicious.
Elijah Tieri
[email protected]I've never made risotto before, but this recipe was easy to follow and turned out great.
Lwazi Nhloso Mbulazi
[email protected]This is my new favorite risotto recipe. I love the addition of barley.
Pst sbu Ramoeletsi
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved it.
Bangla Waz Islamic Tv
[email protected]The risotto was creamy and flavorful, and the mushrooms were cooked to perfection.
Aya
[email protected]This dish was a bit more time-consuming to make than I expected, but it was well worth the effort.
Alisa s
[email protected]I love that this recipe uses barley instead of rice. It gives the risotto a nice nutty flavor.
goffi gagaa
[email protected]This mushroom barley risotto was an absolute delight! The combination of earthy mushrooms and chewy barley made for a hearty and flavorful dish.