Barley Risotto
Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3 cups broth
1 can tomato broth
1 1/2 cups fresh grated Parmesan cheese
1 tbsp pasta sprinkle (dried herbs)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
Heat some oil in a skillet over medium heat. Add onion and garlic, cook
a few minutes. Add barley and mushrooms, cook until barley is slightly
browned. Pour into a 2-3 quart casserole dish. Add the remaining
ingredients. Bake 1 hour and 15 minutes.
Adapted from this recipe by 101cookbooks.
