Travel Reference
In-Depth Information
161
Toasted Barley “Risotto”
Preheat oven to 350 degrees. Place barley in a single
layer on a sheet pan and toast in oven for 15 minutes.
The barley should be lightly browned and have a nutty
aroma when done.
1 cup pearl barley
2 tablespoons canola oil
¼ cup yellow onion, diced
1½ cups chicken stock or water,
hot
Heat the oil in a small pan over medium heat; add onion
and sauté until translucent, about 2 minutes. Add the
barley and stir to coat with oil. Add hot chicken stock
or water to the barley, enough to just cover the grains
and then reduce heat to a simmer. Continue adding the
stock to keep the grains covered throughout the cook-
ing process. When all the stock is incorporated, add the
Mushroom Jus and continue to cook until the barley is
still slightly chewy and has a creamy texture. Add the
mushrooms and cook 1 minute more; then add salt,
pepper, lemon juice, butter, and the truffle butter. Ad-
just seasoning if needed. Serve immediately.
¾ cup Mushroom Jus
(recipe follows)
1 cup pan-roasted chanterelle
mushrooms
1½ teaspoons salt
¼ teaspoon black pepper
1½ teaspoons lemon juice
2 tablespoons butter
1 tablespoon truffle butter
.
YIELD
,
Serves 6
