The barley and mushroom rissoto is a filling and nutritious rissoto prepared with a whole grain like barley. Cooked in chicken broth along with wine, the barley and mushroom rissoto is also flavored with parmesan and parsley. - 42.8027

1. Bring broth and water to a boil in a medium saucepan over high heat. Reduce heat to very low and keep warm. 2. Meanwhile, heat oil in a large, heavy saucepan over medium-high heat. Stir in leek, marjoram or thyme, and a pinch of salt. Cook, stirring often,... - 37.4148

MAKING 1 In a 4-quart Dutch oven heat oil over medium heat.Cook onion,bell pepper,mushrooms and corn for about 5 minutes stirring frequently,until onion is crisp. 2 Add barley and stir for about 1 minute to coat. 3 Stir in wine and 1/2 cup of vegetable... - 40.6063

Coat a Dutch oven with cooking spray; add margarine. Place over medium-high heat until hot. Add onion and shallots, and saute untilrender. Add garlic, and cook for an additional 1 minute. Add wine, and cook until almost all liquid is absorbed, stirring... - 41.3937

Heat oil in a Dutch oven over medium-high heat until hot. Add carrot and thyme; saute 1 minute. Add celery, leek, and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute. Add broth and water; bring to a... - 36.9929

1. Heat oil in a medium saucepan; add zucchini, onion, carrot, rosemary, and pepper. Cook and stir till vegetables are just tender; stir in barley. 2. Meanwhile, in a small pan heat broth till simmering. Carefully stir 1 cup hot broth into the barley mixture.... - 30.788

For the Barley: Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3... - 36.511