Risotto-Style Barley
- 2 slices bacon (about 1 ounce), diced
- 1 cup diced onion
- 1 cup diced celery
- 5 fresh shiitake mushrooms, stems removed, caps diced
- 1/4 cup diced carrot
- 1 small garlic clove, minced
- 1 cup (generous) pearl barley
- 1 cup (or more) canned low-salt chicken broth
- 1 cup (or more) canned beef broth
- 1/2 bay leaf
- pinch of dried thyme
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce)
- 2 tablespoons butter
- Cook bacon in a heavy medium saucepan over medium-high heat until golden brown, about 3 minutes. Add onion, celery, mushrooms, carrots, and garlic, and saute until onion is translucent, about 5 minutes. Stir in barley. Add 1 cup chicken broth and 1 cup of beef broth, the bay leaf, and thyme. Cover and simmer over low heat until barley is tender, adding more broth if necessary to achieve creamy texture and stirring occasionally, about 40 minutes. Stir Parmesan and butter into barley. Season to taste with salt and pepper and serve.
bacon, onion, celery, shiitake mushrooms, carrot, garlic, pearl barley, chicken broth, beef broth, bay leaf, thyme, freshly grated parmesan cheese, butter
Taken from www.epicurious.com/recipes/member/views/risotto-style-barley-51988411 (may not work)