Making risotto with toasted barley instead of arborio rice, as is traditional, delivers a nutrient-dense meal packed with dietary fiber, vitamins, and minerals. Barley has a wonderful nutty flavor that pairs perfectly with mushrooms. Choose an assortment of mushrooms or focus on just one, such as autumn’s lovely chanterelles.

INGREDIENTS

• 1 1/2 cups organic barley
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 1 teaspoon minced fresh garlic
• 3 cups seasonal assorted mushrooms (shiitake, oyster, portobello, chanterelles, etc.), cut into bite-size pieces
• 1 bay leaf
• 6 to 7 cups Vegetable Stock or store-bought vegetable broth, at room temperature
• 2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon shredded Parmesan cheese, preferably Parmigiano Reggiano, optional

DIRECTIONS

Place the barley in a dry medium sauté pan set over medium heat. Toast the barley, stirring and shaking the pan, until the barley is golden brown and is fragrant like roasted nuts, about 3 to 5 minutes. Transfer the barley to a plate and set aside.

In a large saucepan or Dutch oven set over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the onions and garlic. Sauté until the onions have softened, about 2 minutes. Add the mushrooms and cook for an additional minute. Stir in the toasted barley and the bay leaf. Stir in 1/2 cup of the vegetable stock and reduce the heat to a simmer. When the barley has absorbed almost all of the liquid, add another 1/2 cup. Continue, adding stock and stirring, waiting to add more liquid until the liquid is absorbed. It will take about 40 to 50 minutes of cooking and stirring until the barley is tender. Once it is tender, stir in the oregano, thyme, salt, pepper, and Parmesan cheese, if using. Remove the bay leaf. Divide among warmed pasta bowls, add 2 tablespoons of chimichurri, and serve immediately.

Makes 8 servings; Serving Size: 1/2 cup

CHIMICHURRI

This fiery, herbal condiment found in Argentinian cooking is typically served with grilled meats and seafood. It is also amazing to spoon on grilled vegetables and mushrooms.

INGREDIENTS

• 1 cup packed fresh cilantro leaves
• 1 cup packed fresh flatleaf parsley leaves
• 3 garlic cloves
• 2 tablespoons red wine vinegar
• Juice of 1/2 lime
• 1 1/4 teaspoons fine sea salt
• 1/2 teaspoon red pepper flakes
• 3/4 cup extra-virgin olive oil

DIRECTIONS

In the container of a high-speed blender, combine the cilantro, parsley, garlic, vinegar, lime juice, salt, and red pepper flakes. Slowly drizzle in the oil and blend on high speed until the sauce is emulsified. Transfer to a covered container and refrigerate until ready to use. The chimichurri will keep refrigerated for up to 3 days.

Makes 10 servings; Serving Size: 2 tablespoons