So. I made a mistake while cooking. I added way too much water to a batch of barley I was boiling in the pressure cooker. As a result, the barley came out a bit soupy. Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto. Let me know what you think. I think it needs something crunchy.
Ingredients
- 1 Tbsp. olive oil
- 3 Tbsp. onion, chopped
- 1 Tbsp. garlic, minced
- 2-3 cups mushrooms (any variety), sliced
- 1-2 tsp. dried parsley
- 2-4 cups pearled barley, boiled
- 1 Tbsp. sherry or red wine vinegar
- ½ cup milk (I used oat milk)
- Salt and pepper to taste
- Parmesan cheese, grated (garnish)
Method
- Heat the oil in a pot on the stove at medium heat
- Add the onion, garlic, mushrooms, and spices to the pan to sauté
- Once the vegetables are soft, add the barley, vinegar, and milk
- Stir to incorporate
- Add salt and pepper to taste
- Garnish with parsley and parmesan cheese
- Serve and enjoy
