| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1/2 |
lb |
Portobello mushrooms wiped clean with a damp cloth; cut in 1" chunks |
| 1 |
md |
Onion; coarsely chopped |
| 4 1/2 |
c |
Deffated vegetable broth |
| 1 |
c |
Pearl barley; rinsed |
| 1/2 |
ts |
Ground allspice |
| 1 |
tb |
Chopped fresh rosemary; -or- |
| 1 |
ts |
Dried and crubled rosemary |
| 1/2 |
c |
Sweet white wine such as reisling |
| 1/2 |
c |
Golden raisins |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Flat-leaf parsley for garnish; chopped |
INSTRUCTIONS
Date: 06 Mar 96 16:49:06 EST
From: Silvia Carry <74651.2412@compuserve.com>
Recipe By: Parade Magazine from NY Newsday
1. Place 2 tablespoons of the olive oil in a large, heavy pot over medium
high heat. add the mushroom chunks and cook fro 5 to 7 minutes, stirring
ofter. Remove th mushrooms from the pan and set aside.
2. Reduce heat to medim-low. Add the remaining 2 tablespoons of oil and the
onion. Cook about 10 minutes, stirring , until onion is softened.
3. While the onion is cooking, bring the vegetable broth to a boil, in a
medium sized saucepan. reduce the heat to a gentle simmer.
4. Add the barley, allspice and rosemary to the onion. Raise the heat to
medium-high and cook, stirring , for 1 minute, making sure the barley is
evenly coated with the oil. add the wine and cook for 5 minutes, stirring ,
or until it is nearly evaporated.
5. Add the hot broth to the barley mixture, 1/2 cup at a time; cook
stirring frequently, over medium heat until each addition of broth is
absorbed into the barley before adding the next.
6. When the barley is tender and nearly all the broth has been absorbed [
about 45 minutes], stir in the reserved mushrooms and the raising. Cook a
few minutes longer- until risotto reaches desired consistency. Season with
salt and peeper to taste. Serve immediately, sprinklin each portion with
chopped parsley.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
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