{"id":22315,"date":"2014-10-17T00:30:31","date_gmt":"2014-10-17T04:30:31","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=22315"},"modified":"2014-10-16T23:51:22","modified_gmt":"2014-10-17T03:51:22","slug":"barley-shiitake-risotto","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/10\/17\/barley-shiitake-risotto\/","title":{"rendered":"Barley Shiitake Risotto"},"content":{"rendered":"

\"Barley<\/a><\/p>\n

Sometimes I have to peek in my pantry and decide, “Enough is enough!” \u00a0Time to use up those odds and ends of things. \u00a0I had about a cup of barley left in a bag, so I went in search of a recipe for it. \u00a0I found one, made some tweaks, and now I present to you: \u00a0Barley Shiitake Risotto<\/strong>!<\/p>\n

Barley has a fantastic texture: \u00a0firmer than rice, closer to a chewy and delicious wheat berry. \u00a0It is wonderful in stews and soups, but it is strong enough to be a star on its own. \u00a0This recipe calls for dried mushrooms. \u00a0You can use any kind of dried mushroom. \u00a0I buy dried shiitake mushrooms at the Korean market, and they’re much cheaper there than what you’ll pay for dried mushrooms at a regular grocery store. \u00a0For the broth, I made bone broth…but you can use any kind—chicken, beef, or even vegetable broth, that you like. \u00a0The original recipe called for grated parmesan, which I didn’t have. \u00a0I used a very hard white cheddar. \u00a0You can use any hard cheese you like – if you can grate it, you can use it here!<\/p>\n

This is not a forget-it-type recipe. \u00a0You do need to stir it every few minutes to get the right texture. \u00a0Just start this on the stove while you’re making a salad or prepping the rest of your dinner and it will all work out…I promise!<\/p>\n

Barley Shiitake Risotto<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n