Name: Oyster Mushroom And Barley Risotto
Ingredients: 6 c Water; 2/3 c Short-grain brown rice; 2/3 c Pearl barley; 1 ts Olive oil; 1 lb Oyster mushrooms; thinly sliced; 1/2 c Vegetable broth; 1/4 c Grated parmesan cheese; 1/4 ts Ground black pepper; 8 oz Sliced mushrooms

When it comes to elders, they are referred to by three different names. These are not three different offices, but one office with three interchangeable names that indicates their position or role. Elder – speaks to a man’s spiritual maturity. Shepherd or Pastor – speaks to man’s role in caring for the church. Overseer or Bishop – speaks to a man’s role in managing the church. A good example is Acts 20:28: “Be on guard for yourselves and for all the flock, among which the Holy Spirit has made you overseers, to shepherd the church of God which He purchased with His own blood.” The same could be said of 1 Peter 5. Verse 1 – “I exhort the elders.” Verse 2 – “Shepherd the flock.” Verse 2 – “exercising oversight.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		*web/email, Rice/grains, Side dishes	6	servings

INGREDIENTS

6	c	Water
2/3	c	Short-grain brown rice
2/3	c	Pearl barley
1	ts	Olive oil
1	lb	Oyster mushrooms; thinly sliced
1/2	c	Vegetable broth
1/4	c	Grated parmesan cheese
1/4	ts	Ground black pepper
8	oz	Sliced mushrooms

INSTRUCTIONS

Traditionally risotto contains a considerable amount of cheese. This
version lets you enjoy the soft texture of grain and melted cheese with a
fraction of the calories. Oyster mushrooms give the recipe a flavor
reminiscent of seafood. Other mushrooms may be substituted.
1. In a large, heavy saucepan, bring the water to a boil. Add the rice and
barley and return to a boil, stirring frequently. Reduced heat to low and
simmer, uncovered, stirring occasionally, until the barley and rice are
tender and have absorbed most of the water, about 50 minutes.
2. About 10 minutes before the rice and barley are done, heat the olive oil
in a large frying pan over medium heat. Add the mushrooms, and saute until
barely tender, 8 to 10 minutes.
3. Add the barley-rice mixture to the mushrooms and stir to combine. Add
the broth, cheese, and pepper. Stir until the cheese melts and the mixture
is creamy.
4. To serve, divided among individual plates.
EACH CUP is 178 cals, 13%cff (3g fat), 33g carbs (5g fiber).
You will need: 4 oz each pearl barley and brown rice, preferrably short- or
medium-grain (not long grain), 1-oz cheese, and 6+1/2 cups sliced
mushrooms.
p 103.
NOTES : Barley may be stirred into a creamy form of risotto, but never
attempt a risotto with any barley except pearl barley. Pearl barley is
still an excellent source of dietary fiber, providing a generous 3 grams
per 1/2-cup cooked serving. A cup of cooked pearl barley offers the same
amount of protein as a glass of milk; it also contains niacin, thiamine,
and potassium.  Another plus: it contains a substance that inhibits
cholesterol production in the blood.  **Edited by kitpath@earthlink.net
3/99
Recipe by: Adapted: see Mayo Clinic Williams-Sonoma Cookbook (1998)*
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 05,
1999, converted by MM_Buster v2.0l.

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