Barley Risotto

Barley risotto

 By guest chef, Cindy Hodkin. What a delicious, healthful and filling side dish. 


1 and 1/2 cups pearled barley
3 cups vegetable or chicken broth
I cup diced carrots
1 cup diced onion
1 cup sliced mushrooms
3 cloves garlic finely chopped
1 cup chopped plum tomatoes (canned tomatoes are fine!)
Optional edamame or peas


Sauté onions in a frying pan lightly coated with olive oil. When the onions are soft, sprinkle with salt. Add a little more oil, mushrooms and garlic. Cook until browned. Wash barley, drain and put in large skillet. Toast until water evaporates.
Sprinkle with more salt. Add broth and carrots. Stir; Add sautéed onions. Cook approx. 20 minutes, add tomatoes. Cook 5-10 minutes more until barley is creamy and soft but not mushy. If you are using peas or edamame, add now. If it looks dry you may need to add a bit more water or broth


 Contact Chef Cindy at


Side Dishes