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Lentils, Barley, Mushrooms…Risotto.

Posted Apr 09 2012 9:13pm

This dish will make you glow on the inside and outside… no doubt.

As I was purchasing barley and lentils I noticed that they took the same about of time to cook and called for the same measurements. Therefore, it was easy to make a dish out of both of these ingredients. My friend Beth recently made me a barley mushroom risotto, so I took her idea and added some lentils.

This whole meal cost me about $10 (and I have enough to feed me for the next week). I bought the lentils and barley in the bulk section and the mushrooms at the farmers market. I made the pesto the night before and decided at the last-minute that it would be a good addition to the meal.. definitely gave it a lot of flavor.

Ingredients 

  • 1 1/2 cup barley
  • 1 cup lentils
  • 1/2 lb mixed mushrooms
  • 1/2 onion
  • 4 cups broth
  • 2 carrots
  • 1 clove garlic

Method

  1. Heat oil in a pan (I used sunflower because it is good for cooking with high heat) . Add chopped onion. Once onion is cooked for about 5 minutes add chopped carrot. Add garlic
  2. When carrots and onions become soft, about 5 more minutes add broth. Then add lentils and barley.
  3. Bring to a boil. Cover and lower to a simmer. Cook for about 40 minutes (probably longer), while stirring occasionally. Be careful that it does not stick to the bottom. You may need to add water.
  4. Serve hot, with a scoop of pesto on top!


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