I made this last night and thought it was wonderful. A real keeper.
Barley "Risotto" with Asparagus & Shiitakes
The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most supermarkets, rather than regular barley, which takes much longer to cook.
3 Reviews for Barley "Risotto" with Asparagus & Shiitakes
As Tony the Tiger would say, "Geeeerrrrrrrrrrate"
Wonderful and tastes perfectly guilty even though its not...! I might want to add an herb or something just to take it to the 'next' level but overall I was VERY pleased with this dish. I served as a main course but would work well along side ANY protien, really... especially chicken I think. Good go-to recipe for impressing the in-laws. : )