We love the earthy taste of pearl barley and mushroom, they are well matched instead of parmesan I use goats feta which adds an other dimension. Very nice on a cold winter day. Start the recipe the night before.
2 cups pearl barley soaked overnight drained
500 g swiss brown mushrooms sliced
30 g dried porcini or chanterelle mushrooms
4 spring onions
2 cloves of garlic chopped
2 chillies sliced (optional)
100 g baby spinach washed
100 g goats feta
1 lt of vegetable stock
Salt and pepper to taste
4 tbsp light vegetable oil
Soak the dried mushrooms for at least 30 minutes before using strain the liquid through a sieve to remove the grit it will enhance the flavor of the risotto. Heat oil in a pan big enough to hold all ingredients fry the sliced mushrooms first until nicely browned add rehydrated mushrooms, spring onions and fry for 5 minutes. Take out of the pan and set aside, add the rest of the oil if needed, add the garlic and chilli plus the drained pearl barley. Cook for 2 minutes, stirring until grain is well coated, add the soaking liquid from the mushroom allow to be absorbed before adding vegetable stock a ladle full at a time allowing each to be absorbed for 30 minutes or until barley is al dente stir in mushrooms and let the mushroom heat through take of the heat then add spinach and feta, fold through.
Coastal Delights 