SAFFRON-AND-MUSHROOM BARLEY RISOTTO

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Saffron-and-Mushroom Barley Risotto image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories     side dish

Time 20m

Number Of Ingredients 9

Dried porcini mushrooms
Shiitake mushrooms
Saffron
Pearled barley
Onions
White wine
Olive oil
Vegetable stock
Parsley

Steps:

  • Cook a chopped onion in olive oil until soft, about 5 minutes.
  • Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
  • Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
  • Stir and let the liquid bubble away on medium heat.
  • Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
  • Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

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