Close
Ingredients
| unsalted butter: 2 Tbl |
| white mushrooms: 0.25 lb (sliced) |
| garlic: 1 clove (minced) |
| salt: 1/4 tsp (or to taste) |
| pearled barley: 1/2 cup |
| water: 2 1/2 cups |
| parmesan cheese (grated): 1/4 cup (freshly grated//or to taste) |
| parsley: 2 Tbl (minced) |
Mushroom Barley "Risotto"
Credit: Epicurious
User rating:
Can be prepared in 45 minutes or less. Makes use of the microwave oven.
-
Prep Time
min -
Cook Time
min -
Servings
2 serving(s)
Tags
Preparation
In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.