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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  1. 120g (4oz) mushrooms (cultivated, baby bella, cremini), halved or sliced
  2. 1 tbsp extra virgin olive oil
  3. 1 large clove garlic, minced
  4. 1 carrot, finely chopped
  5. 1 stalk celery (no leaves), finely chopped
  6. 1 small onion, finely chopped
  7. 1 cup pearl barley
  8. 4 cups stock/broth (vegetable or chicken), heated
  9. 2–3 sprigs fresh thyme, leaves picked
  1. Warm a medium sized non-stick fry pan over medium heat.
  2. Add the mushrooms and cook for 3 minutes stirring occasionally.
  3. Remove from heat and set aside.
  4. Pour olive oil into a large non-stick fry pan.
  5. Heat on medium-high for 30 seconds, then add the garlic and vegetables and cook for 5 minutes, stirring frequently to prevent burning.
  6. Add the prepared mushrooms minus any water that resulted from their cooking.
  7. Add the barley and stir the entire mixture thoroughly.
  8. 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.
  9. 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.
  10. Remove from heat, season to taste, sprinkle on the thyme and serve immediately.
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