Bernaie'S Pearl Barley Risotto

• 3 Tbsp Olive Oil
• 2 cups mushrooms
• 2 cups beef broth, hot
• 3 Tbsp barbecue sauce
• 1 cup celery, finely chopped
• 2 cloves garlic
• 1 cup pearl barley*
• 1 cup of corn (frozen or canned and drained)
• 6 Tbsp Parmesean, grated
• *NOTE: in the morning, place the barley in a glass dish and cover with water to soak for the day; this will cut the cooking time in half and give a fluffier end result. Drain well before starting this recipe.

1. Pre-heat oven to 350u0b0 F with a rack set in the middle of the oven.
2. In a deep frying pan, heat 1 Tbsp oil and saute mushrooms. Remove fried mushrooms and set aside and keep pan at the ready to continue.
3. In small saucepan, place broth and barbeque sauce to boil.
4. In the same frying pan, now heat the second 1 Tbsp oil and saute celery for 2 minutes. Add garlic and saute for 30 seconds more.
5. Add fried mushrooms back into the frying pan. Add the third 1 Tbsp of oil and then add the drained (but pre-soaked) barley. Stir well to coat each grain of barley with the oil, then add the hot broth and barbeque sauce. Now add the corn nibblets. Bring pan to a boil.
6. While the pan is coming to a boil, take a deep, oven-proof dish (one with a cover), coat it with cooking spray, then carefully pour the contents of the frying pan into the oven-proof dish. Cove and place in the pre-heated oven for 25 minutes.
7. Add the parmesean, bake for another five minutes.
8. Serve with chicken and broccoli for a healthy meal.

olive oil, mushrooms, beef broth, barbecue sauce, celery, garlic, pearl barley, corn, parmesean, barley

Taken from www.epicurious.com/recipes/member/views/bernaies-pearl-barley-risotto-50075917 (may not work)