Too busy to come over and share good food? Now you know what you're missing.
Monday, November 2, 2009
Barley Risotto with Mushroom and Carrot
Barley, quinoa, wheat berries, there are many other whole grains out there that taste great. Next time you are making a risotto, try pulling out the barley instead of the arborio rice. Emily whipped up this dish based on Deborah Madison's barley risotto in "Vegetarian Cooking for Everyone." I have found that this book is a staple, and really is for everyone, veg-head or not. I find that barley keeps a wonderful chewy bite that is even better than rice.