Recipe Barley Mushroom Risotto (Side Dish)

Required Ingredients:

• 5 cups chicken broth
• 1 tablespoon butter
• 1 onion, chopped
• 1 cup pearl barley
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 1 pound mushrooms, sliced
• 2 garlic, chopped
• 2 tablespoons chopped fresh parsley

Preparing/Cooking:

• Bring chicken broth to a boil in a saucepan.
• Melt butter in a large skillet over medium heat.
• Add onion, and saute for 5 minutes.
• Add the barley, thyme, bay leaf and 2 cups of the hot broth.
• Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes.
• Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more.
• This process takes about 50 minutes.
• Meanwhile, heat olive oil in a large skillet.
• Saute mushrooms in the hot oil until tender.
• Add garlic, and cook for about 3 more minutes.
• Stir in the barley mixture and parsley.
• Remove bay leaf, and serve.

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