Food recipes
Barley Risotto, Mark Peel's Recipe
Barley Risotto, Mark Peel's Recipe Ingredients: barley, hulled rice, white, long-grain, regular, unenriched, cooked without salt butter, without salt mushrooms, white, raw salt, table Directions: In a large (at least...
Barley Risotto, Mark Peel's Recipe
Ingredients:
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
mushrooms, white, raw
salt, table
Directions:
In a large (at least 2-qt) pot, bring 6 c. of salted water to a boil.
Add in the barley and rice and let simmer for 25 min, or possibly till tender.
Drain any water which remains after the barley and rice are cooked.
Heat the butter in a large skillet.
Add in the mushrooms and slowly cook over low heat for about 7 to 10 min.
Fold in the cooked barley and rice and the chicken broth.
Salt to taste and serve.
NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, that is greater than the sum of its parts.
This is a speedy risottolike dish.
Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different."
Ingredients:
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
mushrooms, white, raw
salt, table
Directions:
In a large (at least 2-qt) pot, bring 6 c. of salted water to a boil.
Add in the barley and rice and let simmer for 25 min, or possibly till tender.
Drain any water which remains after the barley and rice are cooked.
Heat the butter in a large skillet.
Add in the mushrooms and slowly cook over low heat for about 7 to 10 min.
Fold in the cooked barley and rice and the chicken broth.
Salt to taste and serve.
NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, that is greater than the sum of its parts.
This is a speedy risottolike dish.
Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different."