By Emily Richards
Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.
Baked Mushroom and Herb Barley Risotto
- 2 tsp (10 mL) canola oil
- 8 oz (250 g) mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1 tsp (5 mL) dried Italian seasoning
- 1 cup (250 mL) pot barley
- 1⁄2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
- 4 cups (1 L) ready-to-use vegetable broth
- 1/4 cup (60 mL) herbed cream cheese
- Preheat oven to 400°F (200°C).
- In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains.
- Stir in barley until coated. Stir in roasted tomatoes and broth; bring to boil.
- Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm.
- Remove from oven and stir in cream cheese until melted and creamy.
Serves 4 to 6.
Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL), with the roasted tomatoes.