Hungarian Style Mushrooms and Winter Greens with Barley Risotto

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Hungarian Style Mushrooms and Winter Greens with Barley Risotto
Serving Size:6|Prep Time:10minutes|Cook Time:45minutes
Hungarian Style Mushrooms and Winter Greens with Barley Risotto

Ingredients

Barley
  • 2 tablespoons unsalted butter
  • 1/2 medium onion minced about 1/2 cup
  • 1 clove garlic minced
  • 1/2 cup dried, ground mushrooms
  • 1/2 teaspoon salt
  • 1 cup barley
  • 4 1/2 cups low sodium vegetable broth
  • pinch freshly ground pepper
Mushrooms and Greens
  • 1 teaspoon olive oil
  • 1 pound cremini mushrooms washed, patted dry, quartered
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium yellow onion diced 1/4 inch
  • 3 cloves garlic minced
  • 2 tablespoons sweet paprika
  • 1 dry or fresh laurel bay leaf
  • 1/2 teaspoon fresh thyme or scant
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon fresh oregano or marjoram leaves or 1/4 teaspoon dried oregano
  • pinch dry mustard
  • pinch dried chili flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cups vegetable stock low or no sodium
  • 1 teaspoon Worcestershire sauce
  • 2 cups young kale, chard or favorite green leaves chopped, tightly packed

Directions

Print Recipe
Barley Risotto
  1. Heat a sauce pan over medium-high heat and add the butter, onions, garlic and dried mushrooms and salt. Cook for 2 minutes. Add the barley and cook while stirring to coat the barley with the melted butter. Add 1/3 of the broth and bring the liquid to a boil. Lower the heat to a gentle simmer and cook, stirring until the liquid is incorporated though the barley remains fluid.
  2. Add another 1/3 of the broth and repeat.
  3. Add the remaining broth, bring to a simmer, stir, cover and keep warm while preparing the mushroom and greens dish.
Mushroom and Greens
  1. Heat a heavy sauté pan over medium-high heat. Add the oil and mushrooms and cook while stirring for 2 minutes. Add the salt, pepper, onion, garlic, paprika, bay leaf, thyme, oregano, dry mustard, chili flakes, and tomato paste. Cook, stirring for 5 minutes.
  2. Add the vinegar and stock, bring just to a boil, lower the heat to a gentle simmer and cook for 10 minutes.
  3. Add the Worcestershire and greens, cover with a lid and simmer for 2–5 minutes or until the greens are just wilted.

Chef's Narrative

The mushrooms and greens come together quickly, so make the risotto first and keep it warm while preparing the mushroom and greens dish.

Recipe Substitutions

If using mature greens, remove the stems and cut them thinly. Tear or cut the leaves into 1-inch pieces and add the stems first for a minute or two, followed by the prepared leaves.
Nutrition Facts:
Total Calories Per Serving: 230, Total Fat: 7g, Saturated: 3g, Trans Fat: 0g, Sodium: 300mg, Potassium: 689mg, Carbohydrate: 36g, Dietary Fiber: 9g, Protein: 7g
Allergens:
Milk

Directions

Print Recipe
Barley Risotto
  1. Heat a sauce pan over medium-high heat and add the butter, onions, garlic and dried mushrooms and salt. Cook for 2 minutes. Add the barley and cook while stirring to coat the barley with the melted butter. Add 1/3 of the broth and bring the liquid to a boil. Lower the heat to a gentle simmer and cook, stirring until the liquid is incorporated though the barley remains fluid.
  2. Add another 1/3 of the broth and repeat.
  3. Add the remaining broth, bring to a simmer, stir, cover and keep warm while preparing the mushroom and greens dish.
Mushroom and Greens
  1. Heat a heavy sauté pan over medium-high heat. Add the oil and mushrooms and cook while stirring for 2 minutes. Add the salt, pepper, onion, garlic, paprika, bay leaf, thyme, oregano, dry mustard, chili flakes, and tomato paste. Cook, stirring for 5 minutes.
  2. Add the vinegar and stock, bring just to a boil, lower the heat to a gentle simmer and cook for 10 minutes.
  3. Add the Worcestershire and greens, cover with a lid and simmer for 2–5 minutes or until the greens are just wilted.

Chef's Narrative

The mushrooms and greens come together quickly, so make the risotto first and keep it warm while preparing the mushroom and greens dish.

Recipe Substitutions

If using mature greens, remove the stems and cut them thinly. Tear or cut the leaves into 1-inch pieces and add the stems first for a minute or two, followed by the prepared leaves.
Nutrition Facts:
Total Calories Per Serving: 230, Total Fat: 7g, Saturated: 3g, Trans Fat: 0g, Sodium: 300mg, Potassium: 689mg, Carbohydrate: 36g, Dietary Fiber: 9g, Protein: 7g
Allergens:
Milk

Ingredients

Barley
  • 2 tablespoons unsalted butter
  • 1/2 medium onion minced about 1/2 cup
  • 1 clove garlic minced
  • 1/2 cup dried, ground mushrooms
  • 1/2 teaspoon salt
  • 1 cup barley
  • 4 1/2 cups low sodium vegetable broth
  • pinch freshly ground pepper
Mushrooms and Greens
  • 1 teaspoon olive oil
  • 1 pound cremini mushrooms washed, patted dry, quartered
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium yellow onion diced 1/4 inch
  • 3 cloves garlic minced
  • 2 tablespoons sweet paprika
  • 1 dry or fresh laurel bay leaf
  • 1/2 teaspoon fresh thyme or scant
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon fresh oregano or marjoram leaves or 1/4 teaspoon dried oregano
  • pinch dry mustard
  • pinch dried chili flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cups vegetable stock low or no sodium
  • 1 teaspoon Worcestershire sauce
  • 2 cups young kale, chard or favorite green leaves chopped, tightly packed
 

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