| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Rice &, Grains |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Barley |
| 1/2 |
c |
Short-grain rice |
| 3 |
tb |
Butter |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/2 |
c |
Chicken broth |
|
|
Salt to taste |
INSTRUCTIONS
In a large (at least 2-quart) pot, bring 6 cups of salted water to a boil.
Add the barley and rice and let simmer for 25 minutes, or until tender.
Drain any water that remains after the barley and rice are cooked.
Melt the butter in a large skillet. Add the mushrooms and slowly cook over
low heat for about 7 to 10 minutes. Mix in the cooked barley and rice and
the chicken broth. Salt to taste and serve.
NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up
this dish, which is greater than the sum of its parts. This is a speedy
risottolike dish. Intermingled, the earthy flavors of mushrooms, barley,
and rice taste unexpectedly new and different."
Recipe by: The Supper Book - Marion Cunningham
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
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