Free Recipe Mark Peel s Barley Risotto
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Mark Peel s Barley Risotto Recipe
1/2 c Barley
1/2 c Short-grain rice
3 tb Butter
1/2 lb Mushrooms; sliced
1/2 c Chicken broth
Salt to taste
Mark Peel s Barley Risotto Preparation
In a large (at least 2-quart) pot, bring 6 cups of salted water to a boil. Add the barley and rice and let simmer for 25 minutes, or until tender. Drain any water that remains after the barley and rice are cooked. Melt the butter in a large skillet. Add the mushrooms and slowly cook over low heat for about 7 to 10 minutes. Mix in the cooked barley and rice and the chicken broth. Salt to taste and serve. NOTE: Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, which is greater than the sum of its parts. This is a speedy risottolike dish. Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different. Recipe by: The Supper Book – Marion Cunningham Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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