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Barley “Risotto” with Mushrooms, Kale and Gorgonzola
Barley makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. We use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with cheese. To make prep go a little quicker, look for already sliced cremini mushrooms in the supermarket. We think the butteriness of Gorgonzola dolce, which is softer and milder than regular Gorgonzola, is an especially good match; other delicious cheese options are Taleggio (cut into thin slices with the rind) and Italian fontina (trimmed of rind and cut into small cubes).
4
Servings
Tip
Don’t use whole-grain barley or pearled barley. Both require significantly longer time in the pot than the quick-cooking barley called for in the recipe. Pearled and partially cooked, quick-cooking barley is done after only 10 to 15 minutes.
45 minutes
Ingredients
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¼
cup extra-virgin olive oil
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2
medium shallots, finely chopped
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the shallots, garlic and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the mushrooms and cook, stirring, until the moisture they release has evaporated and they begin to brown, 7 to 9 minutes.
