Risotto-esque Barley with Mushrooms and Kale

I always forget how much I like risotto until I sneak a bite of it off someone else's plate in a restaurant. It's not something I'm ever inclined to make, it's not something my mother makes, and while it definitely is a comfort-y food, I rarely crave it. Something about risotto isn't quite nutty enough for my liking. And it can come dangerously close to tasting like baby food. While that doesn't bother me with something sweet like rice pudding, I'd like to still chew my meal (for the most part) while I still have teeth/before I need to get dentures, you? But still, I wondered... could the idea of risotto be co-opted and applied to another grain? Could a risotto-like dish be made with barley - a nuttier, crunchier, healthier substitute for rice? (it's low in fat, cholesterol-free, it contains tons of soluble and insoluble fibre, and it's a source vitamins and minerals like B3, B1, iron, magnesium and zinc, just to name a few. NOT gluten-free for any celiac's out there). I decided to venture and give it a go sans-recipe (apart from glancing at the proportions of barley-to-water). I think this one's a keeper! It makes a hearty, umami-filled vegetarian main, or a great side to fish, seafood, and chicken (maybe a bit heavy to pair with a red meat, but to each his own!). Many riffs can be made on it and I encourage you to explore! What would it taste like with a few baby tomatoes thrown into the pan at the last minute? What about some artichokes? or some chunks of good quality feta (not quite risotto-esque, but I'm sure delicious nonetheless!). Try it and let me know :) Happy cooking!

Risotto-esque Barley with Mushrooms and Kale

Ingredients

Olive oil

2 medium onions

1 cup pearled barley

lots of water (exact amounts specified in the directions)

1 bay leaf (optional)

about 2 cups of a variety of mushrooms, preferably at least half dried and reconstituted (so we can use the mushroom water later!)

Herbs e.g. thyme, sage, oregano (optional, but highly recommended)

2-3 cups of kale, swiss chard or spinach, central ribs removed, torn into smaller pieces

1 cup white wine

balsamic vinegar

salt

pepper

1/2-1 cup shaved parmesan (optional)

Directions

Make 1 cup of barley according to package directions (or according to MY directions!); saute a small-to-medium onion in 1-2 tablespoons of olive oil on medium heat until browned and softened, 5 minutes. Add 1 cup barley, 2 cups water and bay leaf, if using. Bring to a boil, then lower heat, cover and simmer for about 25 minutes or until most of the liquid is absorbed - check periodically to ensure the barley doesn't burn! (Note: You would usually stop here if you were just making straight-up barley). At this point, boil a few of cups of water and pour about 2 cups of water over your dried mushrooms. Let sit at least 20 minutes, or longer.

Saute those onions!

Putting the barley to simmer for 25 minutes (it's kind of like putting a baby to bed)

Don't dried mushrooms have a lovely, musky smell? It's reminiscent of the decaying leaves in a fall forest - all in a little nugget of joy! (I'm getting a little flowery with the words here, eh?) 

Once the barley is ready, fluff it with a fork. It is okay if there's a touch of extra liquid, you're going to add even more! Add about 1/2 of the broth from the soaked mushrooms (but NOT the mushrooms themselves!). Keep the barley on a low heat and stir occasionally ensuring the bottom doesn't burn. Once the liquid is reduced by about half (on my stove it took approximately 7 minutes) add the remaining mushroom liquid. Repeat again with any extra mushroom liquid, and the last time with about 1 cup of white wine. (Got it? Mushroom liquid, mushroom liquid, more mushroom liquid or water or chicken stock, white wine. If you find by the second one it's pretty mushy, skip the third and just add the wine!)

Fluffing

While that's going on, grab a saucepan, cut the remaining onion in chunks (not TOO small!), and again, saute in 1-2 tablespoons of olive oil on medium heat until soft, about 5 minutes. I chopped up some sage and threw it in here (it would be a good idea to add sage, thyme or rosemary at this point, about 2-3 tablespoons). Then add mushrooms, stirring occasionally until wilted and cooked through, about 7-10 minutes. Add about 1/3 cup balsamic vinegar and let bubble until most is gone, then add 1 cup white wine, scraping up bits from the bottom of the pan, and let wine cook down.

Onions and sage 

Adding the mushrooms

Bubbling wine concoction

Add the kale, stir in and cover until wilted, about 5 minutes (feel free to add a touch more wine or balsamic if it looks very dry!). Stir into barley. Add a TON of salt and pepper (if you weren't adding as you were cooking) and about 2 tablespoons of balsamic vinegar if you want it a touch more moist. If adding parmesan, stir in thoroughly while warm. Enjoy!

Pre-wilted kale

Kale and barley 

Stirring it all together

The finished product!