VEGAN

Raw Barley Risotto with Mushrooms

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

* Thanks to the thick bottom and walls, sauté pans are the best option for cooking any grain. In them, it does not burn or overcook (if the ratio of grain to water is correct), but gently simmers and unfolds. ** I don't really like overcooked (gray) mushrooms in risotto, so I prepare them separately — sautéing them until golden, so they retain their shape and independence :)

Ingredients

Pearl barley - 1 cup
Pickled Chanterelles - 14.1 oz
Onion - 1 piece
Garlic - 3 cloves
Nutmeg - ½ teaspoon
Soy Sauce - 2 tablespoons
Olive Oil - 5 tablespoons
Passata Tomato Sauce - 2 tablespoons
Parsley - ½ bunch

Step by Step guide

Step 1

In a deep sauté pan*, heat 2 tablespoons of oil (butter can also be used), and sauté the chopped garlic until light golden.

Step 2

Add the barley, sauté it with the garlic for a couple of minutes. Then pour in water, add salt, bring to a boil, cover with a lid, and let it simmer on low heat. Cook until done, according to the instructions on the package. Soaking the grain beforehand may be required, depending on the manufacturer.

Step 3

Meanwhile, prepare the mushrooms.** In the remaining oil, sauté the onion and add the sliced mushrooms. Sauté them until they release water, and the water evaporates, then the mushrooms will start to brown, acquiring a golden color. Lightly salt and add nutmeg and pepper to taste.

Step 4

Combine the cooked barley with the mushrooms in the sauté pan, keeping them on low heat.

Step 5

Add the soy sauce and tomato paste, mix well. If necessary, you can add water; I added 0.5 cup for a more tender consistency.

Step 6

For the best result, let the finished dish sit and soak together for 5-10 minutes. Serve with finely chopped parsley and Parmesan cheese.

Step 7

P.S. To bring the recipe closer to the original 'Risotto', you can cook the barley, considering the tips from the 'School' http://eda.ru/school/video/69/how-to-make-risotto