Rice Cooker Mushroom Barley Risotto

Name: Rice Cooker Mushroom Barley Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 5 shallots, coarsley chopped; 1/2 teaspoon dried thyme; 1 teaspoon dried chili pepper flakes (or to taste); 1 red bell pepper, diced; 1 pinch saffron; 2 -3 garlic cloves, minced; 16 ounces baby portabella mushrooms, sliced; 1 1/2 cups pearl barley, rinsed under cold water; 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth; 1/2 cup water (optional); 1/2 cup white wine; 2 teaspoons salt; fresh ground black pepper; 1/3 cup grated parmesan cheese (or more if desired)

Submitted by Demandy

"My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven."

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Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 6

ingredients

2 tablespoons butter
2 tablespoons olive oil
5 shallots, coarsley chopped
¹⁄₂ teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 red bell pepper, diced
1 pinch saffron
2 -3 garlic cloves, minced
16 ounces baby portabella mushrooms, sliced
1 ¹⁄₂ cups pearl barley, rinsed under cold water
2 ¹⁄₂ 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
¹⁄₂ cup water (optional)
¹⁄₂ cup white wine
2 teaspoons salt
fresh ground black pepper
¹⁄₃ cup grated parmesan cheese (or more if desired)

directions

Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
Add in Parmesan cheese and mix until the cheese has melted.

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Reviews

I made this last night for supper and it was a hit. Great flavors, nice chewy barley and easy to make. I did have to saute in a pan on the stove as my rice cooker is too "simple" to saute in. Will definitely make this again.

Chef Bean 2
The mushrooms give this a very deep flavor (the umami thing, I guess). I used regular onion rather than shallots, a bit more garlic, and did not have red pepper. I also used just some cooking spray and 1 T olive oil, and at that point threw everything up to the mushrooms into the cooker at one time. I used quinoa for this because I could not find non-quick barley, and it worked well (shorter cooking time). I think I would do red wine rather than white with this recipe in the future. I cooked the rest of dinner in the steamer tray, so it was a one-pot meal that didn't look like one, and was quite healthy, too! Since I am new to this rice cooker thing, the approximate times in the directions are useful. Also, mine just has a cook button and a warm/off button, but I was still able to make this work just fine. Thanks for posting so many rice cooker recipes!

Meredith C-ville

RECIPE SUBMITTED BY

Demandy

Raleigh, North Carolina

Raleigh is my current home base, but I am from Philly and have also lived in South Florida. I love pastries and baking but I also do lots of fun shortcut dinners.

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