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.

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