Mushroom Barley Risotto | Slow Cooker Meals
dried porcini mushrooms
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
reduced-sodium chicken broth
1/4 c. chia seeds
2 tbsp. grated Romano cheese
1/4 tsp. ground black pepper
- Preheat the oven to 400F. Coat a 3-quart baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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