Barley and Mushroom "Risotto"

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            FOOD FUNNY
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Margarette Connor writes, "This is unfortunately a true food funny.
The night before my son's 13th birthday, he had a friend over for
dinner and a sleep-over. I made baked ziti and meatballs, something
foreign and exotic here in Sweden, but common where I grew up in
suburban NYC. Well, after examining the baked pasta, the young guest
tried it. He liked it, and exclaimed, "the food is good here!" He
raved so much that I got embarrassed and said, "I'm sure your mom
cooks delicious food, too." "Oh she does," he assured me. "But I get
bored because she cooks healthy food!" Out of the mouths of babes!

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            TODAY'S RECIPE
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Barley was among the first grains cultivated by Stone Age man, and
although the majority of the world's production is used in making
alcoholic beverages today, it makes a tasty alternative to rice in
pilafs, stuffings, and soups. Whole barley is available but never
becomes tender, regardless of how long you cook it. Pearled barley
has had the bran removed and, as a result, cooks faster though some of
the nutrition has been sacrificed. Here it stands in for rice in a
classic Italian risotto.

Barley and Mushroom "Risotto"

1 oz (30 g) dried porcini mushrooms
4 - 6 cups (1 - 1.5 L) hot chicken or beef stock
3 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) finely chopped shallot or onion
8 oz (225 g) chopped fresh mushrooms
1 - 1 1/2 cups (250 - 375 ml) pearled barley, rinsed
1/2 tsp (2 ml) dried thyme or marjoram
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine (optional)
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter (optional)
Chopped fresh parsley for garnish

Soak the dried porcini in 1 cup (250 ml) of the hot stock for 30
minutes. Reserve and strain the soaking liquid and chop the
mushrooms. Heat the oil in a large skillet over moderate heat and
saute the shallot for 5 minutes. Add the chopped porcini and fresh
mushrooms and saute until tender, about 5 minutes. Add the barley and
saute for 1 minute. Add the thyme, salt, pepper, wine, and mushroom
soaking liquid and cook, stirring frequently, until most of the liquid
is absorbed. Add the hot stock about 1/2 cup (125 ml) at a time,
stirring and adding more stock when most of it has been absorbed,
until the barley is tender, about 30 minutes. There should be enough
liquid in the dish to form a thick, creamy "sauce." Stir in the
Parmesan and optional butter, garnish with chopped parsley, and serve
immediately. Serves 4 to 6.
Received on Wed Feb 11 14:09:32 2004