Barley Risotto

Barley Risotto

Check our Lucky 32 Southern Kitchen Blog Post – Feed Your Mind: Sifting Through TV Food Shows

  • 2 fl oz canola oil
  • 1 ½ cups shiitake mushrooms, julienne and par roast
  • ¼ cup Pickled Leeks (see below)
  • ¼ cup Garlic Confit (see below)
  • 3 cups parboiled pearl barley
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup water
  • 1 handful Kale Chips (see below)

Heat a sauté pan, add oil and heat through. Add leeks and mushrooms to pan and cook until fragrant (2-3 minutes). Add garlic, barley and seasoning; heat through. Add water and simmer until all of water is absorbed by the barley. Distribute between four plates and garnish with kale chips. Makes 4 servings.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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