Mushroom Barley Risotto | Slow Cooker Meals

Mushroom-Barley Stuffing

dried porcini mushrooms
hot water
2 tbsp. canola oil
package (8 ounces) sliced mushrooms
ribs celery, chopped
large red onion, chopped
cloves garlic, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
pearl barley
reduced-sodium chicken broth
1/4 c. chia seeds
2 tbsp. grated Romano cheese
1/4 tsp.
1/4 tsp. ground black pepper
  1. Preheat the oven to 400F. Coat a 3-quart baking dish with cooking spray.
  2. In a small bowl, combine the porcini mushrooms and water and let stand for 20 minutes, or until the mushrooms are soft. Using a slotted spoon, remove the mushrooms. Chop and set aside. Strain the liquid into a small bowl through a fine sieve lined with cheesecloth or a coffee filter. Set aside.
  3. In a medium saucepan, heat the oil over medium-high heat. Cook the sliced mushrooms, celery, onion, garlic, rosemary, and thyme, stirring, for 10 minutes, or until the mushroom liquid has evaporated.
  4. Add the reserved porcini mushrooms and the barley. Cook, stirring, for 4 minutes. Add the reserved mushroom liquid and the broth and bring to a boil. Remove from the heat. Stir in the chia seeds, cheese, salt, and pepper.
  5. Place in the prepared dish. Cover and bake for 40 minutes, or until the barley is tender.

Video: Mushroom & Barley Soup (vegan!)

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Date: 01.12.2018, 17:41 / Views: 85565