*  Exported from  MasterCook  *
 
                        Portobello Barley “Risotto”
 
 Recipe By     : Sheila Lukins Feb 96 - Parade “The New Main Dish”
 Serving Size  : 4    Preparation Time :1:15
 Categories    : Vegetables                       Side Dishes
                 Rice/Grains/Polentas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   olive oil
      1/2  pound         portobello mushrooms
                         wiped clean with a damp cloth and -- cut in 1 pieces
    1      medium        onion -- coarsely chopped
    4 1/2  cups          vegetable broth -- fat removed
    1      cup           pearl barley -- rinsed
    1      tablespoon    fresh rosemary leaves -- chopped
      1/2  teaspoon      ground allspice
      1/2  cup           sweet white wine
      1/2  cup           golden raisins
                         salt and pepper
    2      tablespoons   Italian parsley
 
 [1]  Place 2 tablespoons of the oil in a large, heavy pot over medium-high
 heat.  Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
 Remove the mushrooms from the pan and set aside. [2]  Reduce heat to
 medium-low.  Add remaining oil and the onion.  Cook about 10 minutes until
 onion is soft. [3]   While onion is cooking, bring the vegetable broth to a
 boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer.
 [4]  Add the barley, rosemary and allspice to the onions.  Raise the heat to
 medium-high and cook, stirring, for 1 minute, making sure the barley is
 evenly coated with the oil.  Add the wine and cook for 5 minutes, stirring,
 or until the wine is nearly evaporated. [5]  Add the hot broth to the barley
 mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat
 until each addition of broth is absorbed into the barley before adding the
 next. [6]  When the barley is tender and nearly all the broth has been
 absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins.
 Cook a few minutes longer, until the risotto reaches desired consistency.
 Season with salt and pepper. Serve immediately, sprinkling with chopped
 parsley.
      Cook’s Note: When cleaning mushrooms, remove any stem ends.  Wipe the
 mushrooms with a damp cloth or mushroom brush.  Do not rinse under faucet.
 Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.
 
 
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 NOTES : “Barley makes an acceptable risotto with a luscious creamy
 consistency. Be sure the broth is simmering when you add it to the barley.”
 A variety of mushrooms may be substituted.