"After dinner sit a while, and after supper walk a mile."--English Saying

Barley Risotto (a la Maureen Wiswall) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Barley Risotto (a la Maureen Wiswall), by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Courtney Coleman
Added: Monday, October 20, 2008

Category:

Ingredients:
1 cup dry barley
2 Tbs. butter
12 oz. sliced canned mushrooms (or fresh)
1 large onion
2 1/2 cups chix stock

Directions:
Brown barley in butter in a heavy cassarole with mushrooms and onions. Add 1 cup stock, stir then cover and bake at 350 for 40 minutes. Add another cup of stock, stir, cover and cook another 40 minutes.
Add final 1/2 cup stock, stir, cove and cook for a final 25 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

374W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!