Ingredients

  • Creamy Mushroom Barley Bowls (Barley Risotto)
  • 1 bay leaf
  • 3/4 teaspoon black pepper, divided
  • 4 cups vegetable or chicken stock
  • 16 ounces cremini (baby bella) mushrooms
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 1 large fennel bulb, stem and outer leaves removed, cored and diced
  • 5 cloves garlic, minced, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3 tablespoons olive oil, divided
  • 1 cup pearl barley*
  • 6 ounces portabella mushroom caps
  • 16 ounces fresh spinach
  • 1 tablespoon unsalted butter

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Brush off the mushrooms with a barely damp paper towel.
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Step 2

  • Cut the creminis into thick slices.

Step 3

  • Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high.
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Step 4

  • Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and saut until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushrooms leftover liquid into the saucepan along with the chicken stock.Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning).
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Step 5

  • Add 3 cloves minced garlic and saut just until fragrant, about 15 seconds, watching carefully so that the garlic doesnt burn.
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Step 6

  • Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach. Reduce heat to medium.
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  • Length: 2 minutes

Step 7

  • Add butter and remaining 1 tablespoon olive oil and heat until the butter melts.
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Step 8

  • Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes.
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  • Length: 3 minutes

Step 9

  • Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute.
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  • Length: 2 minutes

Step 10

  • Add the wine. Stir and cook for 2 minutes.
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  • Length: 2 minutes

Step 11

  • Add 2 full ladles of the stock to the barley. Stir and simmer over medium heat until the stock is absorbed, 5 to 10 minutes. Constant stirring isnt necessary, but do watch the pot and stir often. Continue adding the stock, 2 ladlefuls at a time, until it is all absorbed and the barley is creamy, but maintains a bit of chew, 25 to 30 minutes total. To serve: Ladle the barley into bowls, then top with the spinach and mushrooms. Enjoy immediately.
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  • Length: 30 minutes