Recipe: Mushroom Barley Risotto

I know… barley isn’t the most exciting food (nor the most photogenic for that matter), but it is super healthy.  

In addition to being an excellent source of fiber, there are also studies that show barley to control blood sugar and lower cholesterol. Best of all, it is very simple and cheap to make.

I remember when I first came to the area and was strapped for cash, since I spent everything on moving and security deposit, I had lots of dinners consisting of oats or barley.  By adding eggs and chopped vegetables, you can make a hearty and delicious meal for less than $2. 

But enough about me! This post is about the mushroom barley risotto!  The recipe below is vegetarian, but you can easily change it up a bit by using chicken stock instead of vegetable stock and adding ham into the mix.

Also read: What Goes with Avocado on Toast

Ingredients

1. 2 tbsp olive oil
2. 2 large onions, chopped
3. 1 lb mushrooms, sliced
4. 2 1/2 cup pearl barley
5. 3 carrots, chopped
6. 5 cups vegetable broth
7. 2 cups water
8. Salt and pepper, to taste
9. 2/3 cup Parmesan, grated
10. 1/4 cup parsley

Instructions

1. In a large skillet, heat olive oil under medium high heat. Add onions and cook until transparent, about 5 minutes.
2. Add sliced mushrooms and cook until brown, stirring occasionally, about 2 minutes.
3. Stir in barley and cook for about 2 more minutes.
4. Add barley mixture, carrots, broth and water into slow cooker. Cover and cook on high until liquid is absorbed and carrots and barley become tender. About 3 hours.
5. Add salt and pepper to taste. Top with Parmesan and parsley.

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Let me know if you try this recipe and how it turned out! I Am sure you will love it!