The Wind That Shakes The Barley

I am on a roll with the weeknight dinner meals. On tonight’s plate:

Mushroom Barley Risotto

This was simple to create, simple to serve, and simple to gobble down. This will surely be a repeat offender, and one that can be altered depending on what is in that fridge. I got the idea from All Recipes but as per usual, made a few changes to suit the contents of my pantry.

5 cups veggie broth

2 Tbsp olive oil

splash of skim milk

1 cup pearl barley

1 cup chopped scallions

1.5 cups chopped mushrooms

pinch of thyme

1 Tbsp rosemary

1 Tbsp garlic

S + P to taste

Get ready for the easiest process EVER. Bring veggie broth to low boil. Add the barley and chopped veggies and 2 tbsp olive oil. Let the mushrooms begin to color before adding the milk, spices, and garlic. Turn heat down to a low simmer for around 30 minutes. Make sure to check-in and give the whole pot a stir every now and then.

Garnish with cilantro, and a dollop of sour cream/yogurt and serve on top of  a bed of fresh spinach for a lovely little meal.

This dish keeps for a few days in the refrigerator and gets tastier with time!


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