Mark Peel's Barley Risotto
- 1/2 c Barley
- 1/2 c Short-grain rice
- 3 tb Butter
- 1/2 lb Mushrooms; sliced
- 1/2 c Chicken broth
- Salt to taste
In a large (at least 2-quart) pot, bring 6 cups of salted water to a boil.
Add the barley and rice and let simmer for 25 minutes, or until tender.
Drain any water that remains after the barley and rice are cooked.
Melt the butter in a large skillet. Add the mushrooms and slowly cook over
low heat for about 7 to 10 minutes. Mix 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, which 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."
Recipe by: The Supper Book - Marion Cunningham
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
Add the barley and rice and let simmer for 25 minutes, or until tender.
Drain any water that remains after the barley and rice are cooked.
Melt the butter in a large skillet. Add the mushrooms and slowly cook over
low heat for about 7 to 10 minutes. Mix 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, which 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."
Recipe by: The Supper Book - Marion Cunningham
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
