Wild Mushroom-Barley Risotto With Sage

• 1 cup uncooked pearl barley
• 2 cups water
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 8 cups thinly sliced shiitake mushroom caps (about 1 pound)
• 1 1/2 teaspoons sea salt
• 2 teaspoons chopped fresh sage
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1 tablespoon butter
• 1/8 teaspoon freshly ground black pepper

1. Combine barley and water in a bowl. Let stand for 2 hours; drain.
2. Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.
3. Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.

pearl barley, water, olive oil, onion, shiitake mushroom, salt, fresh sage, parmesan cheese, butter, freshly ground black pepper

Taken from www.myrecipes.com/recipe/wild-mushroom-barley-risotto-with-sage (may not work)