MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Marco's Orzotto w/Porcini Mushrooms
Categories: Mushrooms, Vegetables, Wine, Grain, Herbs
Yield: 8 servings

1/2 oz Dried porcini mushrooms,
- broken into small pieces
4 c Warm water
2 tb + 2 tb extra-virgin olive
- oil
1 cl Garlic; minced
1/4 c + 1/4 c dry white wine
Salt & pepper
1 Scallion; thin sliced
1 c Pearled barley
1 tb Fresh thyme; minced
ds Ground cardamom
pn Ground cumin
1/4 c Grated Parmigiano-Reggiano
- cheese

Let dried mushrooms stand in 4 cups of warm water for at
least 30 minutes. With a slotted spoon or small
strainer, lift the mushrooms out of the water, taking
care not to pick up any dirt particles from the water.

Place mushrooms on a paper towel and pat dry. Remove any
visible remaining dirt. Strain the water, removing all
dirt and debris, and put aside for later use. In a
medium saucepan, heat 2 tablespoons of olive oil over
medium heat, then add garlic and saute for 30 seconds.
Add mushrooms and continue sauteing for 1 minute with
frequent stirring.

Pour 1/4 cup wine over mushroom-garlic mixture and
continue cooking for another 2 minutes. Remove pan from
heat. Add salt and pepper to taste; set aside. In a
separate large pan, heat remaining 2 tablespoons of
olive oil over medium heat; add scallion and saute for 1
minute with frequent stirring.

Add in barley and mix well. Allow the barley to sizzle
in the pan for about 2-3 minutes, then mix in thyme and
spices.

Very slowly add remaining 1/4 cup wine, using a long
wooden spoon to prevent steam from burning your hand.
Reduce heat, then carefully and slowly add 2 cups of
mushroom water to barley while stirring. Allow barley to
simmer, uncovered, for 30 minutes, stirring frequently
to prevent sticking.

After 30 minutes, add in mushroom-garlic mixture.
Continue cooking uncovered for another 15 minutes,
adding remaining mushroom liquid a little at a time as
needed, until barley is tender.

Remove pan from heat, sprinkle grated cheese over
barley, and mix in well. Let barley mixture rest for 5
minutes before serving, adding more mushroom liquid if
needed.

Barley should be moist but not soupy. Serve hot.

Yield: 8 servings

Serving size: about 1/2 cup

RECIPE FROM: https://www.diabetesselfmanagement.com

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