Mushroom barley \"risotto\"

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
¼ pounds Mushrooms; sliced
1 Garlic clove; minced
¼ teaspoon Salt; or to taste
½ cup Pearl barley
2½ cup Water
¼ cup Freshly grated Parmesan; or to taste
2 tablespoons Minced fresh parsley leaves

Directions

In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.

Serves 2.

Gourmet November 1992

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