Wild Mushroom, Black Barley and Bean Soup

18 08 2016

I found some black barley in my pantry so I came up with this recipe. Black barley is delicious and chewy while the porcini mushrooms add a beautiful earthiness to the stock. Then I finished it with some winter vegetables like parsnip and kale. The final touch was a dill cream dollop that can added in upon serving. Serve with some cornbread and a salad for a complete meal.

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Wild Mushroom Barley Risotto

1 03 2010

Risotto Stirring

We made this Risotto style dish at the cooking class. It was delicious and a nice twist on the classic risotto made with Arborio rice. Of course, the technique is exactly the same so you could always substitute rice for the barley. We found this dish to be quite rich tasting. It would work well as both a main course or as a side dish. The key is a good selection of mushrooms and a flavorful vegetable stock.

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