Barley Risotto with Peas & Mushrooms
Servings: 2
Equipment
- 1 dehydrator
Ingredients
- 1 cup pearl barley 200 g
- 1 1/2 cups frozen peas 200 g
- 6 oz mushrooms 170 g
- 1 green onion
- 1 clove garlic minced
- 1 handful fresh parsley chopped fine
- 1/2 tbsp olive oil
- 4 cups vegetable broth
- 1/4 cup white wine
- 1 tbsp Worcestershire sauce
- 1/2 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
Instructions
- Slice mushrooms, trim stems from parsley, chop green onion, press or mince garlic.
- Place mushrooms and parsley in a small pan. Add one tablespoon of Worcestershire Sauce, a half-tablespoon of balsamic vinegar, and a quarter-teaspoon of garlic powder. (Or use fresh garlic) Cook for three minutes and remove from heat.
- Bring four cups of vegetable broth to a boil. Ten grams of powdered vegetable bouillon was used to make the broth. Chicken broth may be substituted. Add peas and cook for three minutes. Strain peas over another large bowl, retaining the broth to cook the barley in. Set peas aside, and combine with the cooked mushrooms and salt/pepper to taste.
- In a large pan coated with a half-tablespoon of cooking oil, cook green onion and garlic for three minutes over medium-high heat.
- Add barley, stirring continuously for five minutes.
- Add white wine and stir barley until the wine is absorbed. If you don’t want to use wine, you will hardly notice any difference if you just use vegetable broth. Continue adding vegetable broth, a half-cup at a time, allowing it to absorb into the barley each time. Once you’ve added all of the broth, the barley should have cooked to an al dente texture.
- Add peas and mushrooms to cooked barley, simmer on low for five more minutes, then allow to cool.
- Divide meal into two equal portions and spread on two dehydrator trays covered with non-stick sheets.
- Dehydrate for approximately eight hours @ 135° F (57° C)
Notes
I used a whole pint (8oz) of mushrooms and added some additional Worcestershire sauce, balsamic vinegar, and garlic powder.
Original recipe: February 2020 Trail Bytes: Barley Risotto with Peas & Mushrooms