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Barley Risotto with Leeks and Mushrooms
Traditional risotto transforms simple grains of starchy rice into a luxuriously creamy dish. We do something similar with barley. Pearled barley, the type used here, has had its husk and bran removed so the grains cook more quickly than whole-grain. To bring out a rich, nutty flavor in the barley, we toast it in olive oil before simmering.
4-6
Servings
50 minutes
10 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
cup pearled barley
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