• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Mark Peel's Barley Risotto

  • Recipe Submitted by on

Category: Grains

 Ingredients List

  • 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


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."

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