| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 2 medium shallots, sliced
- 1 1/2 cups quick-cooking barley
- 1 teaspoon fennel seeds (optional)
- Kosher salt and freshly ground pepper
- 10 ounces cremini or white button mushrooms, sliced
- 1/2 teaspoon minced fresh rosemary
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup diced ham steak
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
- Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
- Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g
Nutrition Facts
| Calories | 439 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 9.5 grams |
| Cholesterol | 64 milligrams |
| Sodium | 342 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 6 grams |
| Protein | 24 grams |
| Sugar | 2 grams |
Reviews
My hubby LOVED this. I have never cooked with barley but is now one of my new favorites. I too really like this. It was so fast and easy and healthy. You could use chicken or even put a little bacon with the chicken. I too added asparagus to mine.
Very yummy! If you are not a giant fan of mushrooms I would cut the amount above in half and then rough chop them. Other than that it is a winner!!!
Delicious! I added asparagus and an extra 1/2tsp of rosemary and an extra 1/2 cup of wine
Absolutely delicious! A healthy version of risotto!!
HORRIBLE!! Waste of home-made smoked ham! I added asparagus for color, waste of beautiful asparagus too!! Very disappointed
Good flavors, needed something to add a little creaminess to it.
I LOVE cooking with Quick Cooking Barley! No soaking or rinsing needed and it only takes 10 minutes to cook in any recipe! Progressive Foods Inc. sells it and you can find it in all of the Save On Foods stores in Alberta and you can purchase it from their website through Paypal. Their website is www.progressivefoods.ca
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/barley-risotto-with-ham-and-mushrooms-recipe.html?oc=linkbacksty? What do you think?
This was delish! And a welcome change from the usual left-over ham recipes.
I couldn’t find quick-cook barley, which was just as well, as regular barley is healthier.
So, I first cooked the barley in the broth for 30 min before adding it to the pan with the mushrooms, etc for the additional 15 min of required cooking time.
I also threw in some frozen peas when the ham and parsley went in for an added nutrient boost. I will definitely be saving this one and will make it again whenever I have left over ham!
Thanks for sharing this!
I couldn’t find quick-cook barley, which was just as well, as regular barley is healthier.
So, I first cooked the barley in the broth for 30 min before adding it to the pan with the mushrooms, etc for the additional 15 min of required cooking time.
I also threw in some frozen peas when the ham and parsley went in for an added nutrient boost. I will definitely be saving this one and will make it again whenever I have left over ham!
Thanks for sharing this!
We enjoyed this, but found that it took longer and required more liquid to make the barley tender like arborio rice. I did add some fennel seeds (which was good) and finished it with a little truffle oil which put it over the top. A great way to use barley besides soup!
I wasn’t sure about this since I really wasn’t sure if I would like the barley, but this was an absolutely delicious dish. I followed the recipe with the exception of the fennel seeds since I didn’t have any on hand. I will definitely make this again. Next time I will probably cut the butter in 1/2 and sub olive oil to increase the health bene as decribed by the last reviewer. Make this dish… you won’t be disappointed.