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"The belly rules the mind."--Spanish Proverb

Barley Risotto (a la Maureen Wiswall) Recipe

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This recipe for Barley Risotto (a la Maureen Wiswall) is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Brown barley in butter in a heavy cassarole with mushrooms and onions. Add 1 cup stock, stir then cover and bake at 350º 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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