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Salads & sides

Barley Mushroom Risotto

Barley Mushroom Risotto recipe
photo by:kraft
I made this dish last night and loved it! It was perfect and I can't wait to make it again!
posted by
 a cook
on 11/7/2006
time
prep:
15 min
total:
1 hr 10 min
servings
total:
8 servings, about 2/3 cup each
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what you need

2
Tbsp.  butter or margarine
1
Tbsp.  olive oil
1
medium  onion, chopped
1
clove  garlic, minced
1/4
lb.  (4 oz.) shiitake mushrooms, cleaned, chopped
1/2
tsp.  dried thyme leaves
3
cans   (14-1/2 oz. each) beef broth
1
cup   pearl barley, uncooked
1/2
cup  KRAFT Grated Parmesan Cheese

Make It

MELT butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.

STIR in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in cheese.

Kraft Kitchens Tips

Storage Know-How
Store barley in an airtight container at room temperature for 6 to 9 months.
Great Substitute
If shiitake mushrooms are not available, use white button mushrooms or crimini mushrooms instead.
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