Chef Franklin Biggs
Sur la Table
Mushroom Barley Rissoto
1 TB olive oil
1 TB butter
1 large onion, peeled and chopped
3 cups sliced mushrooms
2 tsp fresh thyme, chopped
2 cups dry sherry
3 cups cooked barley (preferably cooked in vegetable or mushroom stock)
2 cups grated, shaved or shredded Parmesan cheese
1 cup Greek style yogurt
to taste salt, pepper, Mrs. Dash
In a thick bottom saute pan, heat the butter and olive oil and saute the onion until soft..
Add the sliced mushrooms and fresh thyme, saute until golden brown.
Deglaze with the sherry, reduce by half.
Stir in the cooked barley and heat through.
Add the cheese (reserving a little for the top).
Stir in the yogurt, and let it warm through.
Season to taste.
Serve sprinkled with the reserved cheese.
GDA Cooking - March 12, 2013
1720 Valley View Drive