From My Kitchen

Slow Cooker Mushroom Barley Risotto

3/29/2020

2 cups pot barley rinsed and drained
2 pkg dried porcini mushrooms cut or broken in 3/4-inch (2 cm) pieces
4 shallots halved lengthwise and thinly sliced crosswise
4 cloves garlic minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated parmesan cheese
3 tablespoons butter cubed
4 teaspoons lemon juice
2 tablespoons chopped fresh parsley

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.

0 Comments

Perfect Brown Basmati Rice

2/26/2020

0 Comments

by April Anderson
Just Another Natural Nut

rinse 1 cup of brown Basmati rice
soak for 30 minute covered in water (helps prevent the grains from breaking during the cooking process)
drain, place in medium saucepan and add 2 cups of water and salt to taste (a little pinch or 2)
bring to a boil, cover and turn down to simmer for 35 to 40 minutes until liquid is absorbed. Best to check after 30 minutes to ensure their is still liquid in the sauce pan.
remove from heat, remove the lid and place on a clean kitchen towel over the pot. replace the lid and let sit for 10 minutes and then enjoy! Serves four to six.

0 Comments

Slow Cooker Mushroom Barley Risotto

Perfect Brown Basmati Rice

from my kitchen

Archives

Categories