Mushroom Risotto with Pearled Barley
Author: 
Recipe type: Entree, Side
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 cup dry pearled barley
  • 12 ounces diced mushrooms (any variety or a mix)
  • 1 medium yellow onion
  • ½ cup soy sauce
  • 2½ cups water
  • ½ cup Daiya vegan mozzarella cheese (other cheeses may work but I have not tried)
Instructions
  1. Place large skillet on medium heat. Add olive oil and once heated add diced mushrooms. Cook for about 5 minutes until darkened in color and they have shrunken down a bit.
  2. Pour in a bowl and set aside.
  3. Using same skillet, add butter and allow to melt.
  4. Once butter has melted, turn heat from medium to medium high and add the pearled barley. Stir to coat the barley with melted butter. Let cook for about 1 minute.
  5. Add diced onion to barley and butter mixture and stir to combine. Allow to cook for another minute.
  6. Pour ¼ cup of the soy sauce into the skillet. Stirring constantly. Once sauce has soaked into barley, add the other ¼ cup of soy sauce and continue to stir.
  7. Allow the sauce to soak up and then add ¼ cup of water, repeating the stirring and soaking up process and then adding ¼ more water each time. Continue in this method until you have added 3½ cups of water total and you barley mixture is creamy but not liquidy.
  8. Once this consistency is reached, about 30-40 minutes, remove from heat. Add mushrooms and ½ cup daiya mozzarella cheese and stir. Once cheese is melted into mixture, serve immediately
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/mushroom-risotto-with-pearled-barley/