Barley Risotto with Mushrooms and Thyme
I love risotto but it is high in the Glycemic index, so I substituted Barley. Being diabetic, my blood glucose levels are much better with barley consumption. I made it for dinner the other night and we liked it. I hope you will too. Serves 4
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- 120g (4oz) mushrooms (cultivated, baby bella, cremini), halved or sliced
- 1 tbsp extra virgin olive oil
- 1 large clove garlic, minced
- 1 carrot, finely chopped
- 1 stalk celery (no leaves), finely chopped
- 1 small onion, finely chopped
- 1 cup pearl barley
- 4 cups stock/broth (vegetable or chicken), heated
- 2–3 sprigs fresh thyme, leaves picked
- Warm a medium sized non-stick fry pan over medium heat.
- Add the mushrooms and cook for 3 minutes stirring occasionally.
- Remove from heat and set aside.
- Pour olive oil into a large non-stick fry pan.
- Heat on medium-high for 30 seconds, then add the garlic and vegetables and cook for 5 minutes, stirring frequently to prevent burning.
- Add the prepared mushrooms minus any water that resulted from their cooking.
- Add the barley and stir the entire mixture thoroughly.
- Pour 2 cups of broth into the barley-vegetable mixture, reduce heat to medium and allow to cook for about 10 minutes or until the broth has been absorbed. Stir occasionally.
- Slowly add in the remaining broth, 1/2 cup at a time, until all has been used and barley is cooked. This will take another 20 minutes.
- Remove from heat, season to taste, sprinkle on the thyme and serve immediately.
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