INGREDIENTS

INSTRUCTIONS

Begin port reduction, if using: In a small saucepan over low heat bring
port to a slow boil, reduce heat and simmer until syrupy and sweet, and
reduced to 1/2 cup, at least 30 minutes, checking from time to time.
Meanwhile, in a saucepan heat 1 tablespoon oil, add onion and cook until
tender and golden. Add barley and stir to coat completely in oil. Add just
enough mushroom stock to cover and bring to a boil, stirring constantly.
Reduce heat and simmer, stirring constantly. Add more stock, 1/2 to 1 cup
at a time, as liquid is absorbed. Continue adding liquid until barley is
tender, tasting frequently. When barley is done, it should be slightly
soupy, like a risotto. Continue with remaining recipe steps while barley
cooks. In a separate saute pan heat remaining oil, add sliced mushrooms and
saute until lightly browned and tender; season with salt and pepper. Add
tomatoes and cook 2 minutes more. Preheat barbecue, grill or stovetop grill
over high heat. Brush portobello mushrooms with oil and grill, turning
once, until tender and grill marks appear on cap. To finish, stir
mushroom-tomato mixture into barley. Vigorously stir in butter and cream.
Stir in Parmesan and basil. Using grilled mushroom as a cup, mound barley
"risotto" in center and sprinkle with parsnip strips, if using. Sprinkle
with extra Parmesan and basil. Drizzle with port reduction and serve
immediately. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-107 broadcast 12-06-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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