SAFFRON-AND-MUSHROOM BARLEY RISOTTO
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Provided by Mark Bittman
Categories side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cook a chopped onion in olive oil until soft, about 5 minutes.
- Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
- Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
- Stir and let the liquid bubble away on medium heat.
- Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
- Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.
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Mohammad Joynal Abedin
[email protected]This risotto sounds delicious, but I don't have the time to make it. I'm looking for something quick and easy.
muwanguzi josh
[email protected]I'm not sure about the combination of barley and mushrooms in a risotto. It seems like an odd pairing.
Taylor Frank
[email protected]This risotto looks a bit too complicated for me. I'm not sure I have the skills to pull it off.
Food Vlog
[email protected]I'm not a huge fan of mushrooms, but I'm willing to give this risotto a try. The rest of the ingredients sound so delicious.
md. mourshad
[email protected]I love the idea of adding saffron to this risotto. It's such a unique and flavorful spice.
BlackSaysPE
[email protected]This risotto sounds like the perfect comfort food for a cold winter night.
Mudsir Ali
[email protected]I'm intrigued by the use of barley in this risotto. I've never tried it before, but I'm always up for something new.
prajwal subedi
[email protected]The pictures of this risotto are mouthwatering! I can't wait to give it a try.
Mercy Pote
[email protected]I'm always looking for new risotto recipes, and this one looks like a keeper. Thanks for sharing!
Amanda Howard
[email protected]This risotto looks delicious! I can't wait to try it.
Shajid sarker
[email protected]5 stars!
Forewe Like
[email protected]I would definitely recommend this recipe to anyone who loves risotto or is looking for a new and exciting way to cook barley.
Raaj Almani
[email protected]This risotto was a hit with my family! Even my picky kids loved it.
Naina Naina ali
[email protected]I'm not usually a fan of mushrooms, but they were cooked to perfection in this risotto. They were tender and flavorful, and they added a nice umami flavor to the dish.
Komujuni abias Gloria
[email protected]The saffron gave this dish a beautiful golden color and a subtle floral aroma. It was the perfect finishing touch.
Mbalire Steven
[email protected]I was skeptical about using barley instead of rice in a risotto, but I was pleasantly surprised. The barley held its shape well and added a nutty flavor to the dish.
Abu Zafar
[email protected]This risotto was surprisingly easy to make, even for a beginner like me. I was able to follow the recipe easily and the dish turned out perfectly.
Trool Master
[email protected]I loved the addition of the white wine, which added a subtle acidity that balanced out the richness of the dish.
hamed noogidari
[email protected]The barley was cooked perfectly, with a slight bite that added a wonderful texture to the risotto.
Fardeen Jan
[email protected]This saffron and mushroom barley risotto was an absolute delight! The combination of earthy mushrooms, creamy barley, and aromatic saffron created a truly harmonious dish.