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!

Advertisements

One thought on “The Wind That Shakes The Barley

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s