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Barley Risotto (a la Maureen Wiswall) Recipe

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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.

Courtney Coleman
Added: Monday, October 20, 2008


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

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.




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