Barley Mushroom Risotto
I made this the other night and it was DELICIOUS! I'll type out how the recipe is written in the Joy of Cooking and then how I changed the recipe.
Heat in a large deep skillet over medium heat 4-6 tablespoons butter (I used 2-3). Add and cook, stirring until tender but not brown 1 large chopped onion. Stir in and cook until softened 8 oz. diced shiitake mushrooms (I used the same amount of regular white mushrooms). Reduce heat to medium low and stir in 1 cup pearl barley.
Add and cook until the liquid is absorbed 2/3 c dry white wine, 1 tbsp minced garlic, 1/2 tsp salt, 1/2 tsp ground black pepper (I didn't do this part b/c I didn't have any wine).
Warm but do not allow to simmer in a saucepan set over low heat 6 cups chicken stock (I used veg stock that I made from bullion).
Stir 2 cups of stock into the barley, simmer slowly, stir occasionally, until stock obsorbed. Add remaining stock 1/2 cup at a time. (Right before it was done I added the garlic and pepper from above, the stock was salty enough without adding more).
This will take 45-60 minutes. This was so good, and I thought I didn't like barley. It is very rich and filling with only that little bit of butter.
Clancysmum - that squash sounds great!