Barley Risotto with Mushrooms, Leeks, and Kale
By Marge Perry & David Bonom
Nutty barley makes a great cold weather stand in for Arborio rice in this risotto-like dish. This dish is great for gatherings, and re-heats well.
INGREDIENTS
- Chopped fresh oregano
- Chopped fresh parsley
- chopped kale
- chopped leeks
- Extra Virgin Olive Oil
- garlic cloves
- grated Romano cheese
- ground black pepper
- Low-sodium chicken broth
- Madeira wine
- pearl barley
- Salt
- Shitake Mushrooms
- white mushrooms
DIRECTIONS
- Heat the oil in a 5-quart saucepan over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 3-4 minutes. Add the mushrooms and cook until leeks and mushrooms are very tender, about 5-6 minutes.
- Stir in the garlic and oregano and cook 2 minutes.
- Pour in the Madeira and cook, stirring, until evaporated, about 30 seconds. Add the kale and cook until just wilted, about 1 minute.
- Stir in the barley and cook, stirring, 30 seconds. Pour in 3 cups of the broth and bring to a boil, reduce heat to medium, cover, simmer until the barley is almost tender, about 30 minutes.
- Add the remaining broth, uncover and simmer until the barley is tender, 12-15 minutes longer. Remove from the heat and stir in the parsley, cheese, salt and pepper.
