Barley and Mushroom "Risotto"

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             FOOD FUNNY
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Here's a classic food funny from Harriet St. Amant, told as her
grandfather told it to her:

It seems Tom, Dick, Harry and Jim decided to go camping together for a
month. The area chosen was fairly remote, so they rode packhorses to the
campsite instead of driving in. They had decided in advance that they
would take turns cooking meals using supplies they'd carried in as well
as "off-the-land" foods such as fish, greens and berries, drawing straws
to see who would start, with the caveat that the first person to
complain about a meal would have to cook the next one. Tom got the short
straw, and the first night, since they had managed to catch one small
fish each, Tom dutifully cooked them with olive oil, onions and greens
and did a fair job of it. The others complimented him enthusiastically.
After a week of this treatment, Tom was tired of having to cook, but so
far no one had complained, thus having to take over the chore. Tom
decided he'd clean up after the horses, and cook what he gleaned for
supper than night. He seasoned his takings highly and served it up to
the others as a sort of stew. Dick, Harry and Jim looked at each other
questioningly as they ate, making faces but not saying a word. Finally,
Dick said, "You know, Tom, this is a very unusual dish. It tastes and
smells sort of like manure -- but good!"

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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 Tue Jan 6 17:46:26 2009