Mushroom-Barley Risotto
Ingredients
- ½ (1-oz) pkg dried porcini mushrooms
- ⅔ cup water
- 1½ Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- ½ onion, chopped
- ¾ cup pearled barley
- ½ (32-oz) carton vegetable broth, heated
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp vegan white wine (optional)
Instructions
- Heat porcini mushrooms and water in a small saucepan over medium heat until mushrooms are plump.
- Meanwhile, heat 1 Tbsp oil in a large, deep skillet over medium heat; add sliced mushrooms. Cook 6 to 7 minutes or until browned and tender; remove from skillet.
- Heat ½ Tbsp oil in skillet; add onion, and cook 3 minutes or until tender. Add barley; cook 2 minutes, stirring often.
- Add 1 cup broth to skillet; cook, stirring constantly, 3 minutes or until liquid is absorbed; repeat procedure with remaining broth, 1 cup at a time.
- Remove and reserve porcini mushrooms, adding soaking liquid to barley; cook 3 minutes or until almost all liquid is evaporated.
- Stir in reserved porcini mushrooms, sautéed sliced mushrooms, thyme, salt, pepper, and wine, if using. Cook 2 minutes or until thoroughly heated.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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