Alright, it’s a barley risotto. So creamy, so nummy, and so filling. According to the game barley stew is made with barley and coney stock. Well, to me when you get a grain like that and some stock together it just begs to be made into a risotto. Yes the barley tells me to do things. You can hear it too…I know you can…don’t deny it. Granted, my husband claims I have already made barley stew…that one time I was a bit overzealous adding the barley to the soup. It was tasty yes but this is more elegant and involves mushrooms. What self-respecting hobbit turns down another opportunity for mushrooms? Exactly.
- 1 cup barley
- 200g mushrooms, sliced
- 1 shallot, sliced
- 2 garlic cloves, crushed and minced
- 3 cup coney stock (any stock of choice works here too, chicken especially)
- 3/4 cup white wine
- 14 g parmesan cheese, shredded
- 1 tbl dried parsley (more if using fresh)
- salt and pepper to taste
- cooking spray
- Combine the stock and the wine in a pot and heat to near boiling. Lower the heat to low and allow to simmer. We want to keep that good and warm for when we make the risotto.
- Spray a pan and heat to medium. Add sliced mushrooms and cook, stirring frequently until done. About 2-4 minutes depending on desired doneness. Remove from pan and set aside.
- Add the shallot and garlic to the pan. Cook until the shallots begin to turn golden.
- Add the barley to the pan and toast for a couple of minutes. Stirring constantly.
- Now is the time to have your adventure in babysitting. Add the stock mixture one or two ladles at a time. Allow the liquid to mostly absorb before adding another ladle. This process takes around 20 minutes, so be patient and keep stirring.
- After the last ladle has been poured in and mostly absorbed, add the parsley, parmesan, mushrooms, salt and pepper. Stir to combine and serve immediately.
I like this topped with an additional tablespoon of parmesan but that is not included in the nutritional info. Serves four, each serving contains 252 calories, 1.8 grams of fat and 8.5 grams of fibre. I know! Check out that fibre. That’s the reason why you feel so full after eating this side dish. You can serve this for two as a main dish. Prepare to be super full! I love risotto.
Now that I have that lovely lamb stock it’s time to make something of it! So many of the recipes in the game have more than one level of prep to them. Again, this one is no exception. The result though is totally worth it! This soup was a success, I was so proud that this soup was built from the ground up. No idea why but that always gives me a puffed up ego for a day or so. I’ll just write it off as the power of soup. Soup, that mysterious semi liquid food that can be both fancy or humble, warm or cool, but always does the trick. Anyways, we aren’t here to read about me waxing poetic about soup now are we? In the game Lamb and barley soup contains: barley (shock!), mixed herbs, and lamb stock. After all the hard work we put into the stock making the soup is so delightfully easy. Now, On to the nummy recipe!
- 5-6 cups lamb stock
- 1/2 cup pearl barley
- 2 carrots, sliced
- 2 potatoes, diced
- 1/4 tsp each rosemary, thyme, parsley (poultry spice mix can be a great substitution)
- salt and pepper to taste
- Combine ingredients in pot. Cover. Boil for 30 minutes.
- Lower heat and simmer for 30 minutes.
Told you it was easy! This soup serves 4. Each serving contains 249 calories, 3.1 grams of fat, and 7.5 grams of fibre. I know that barley sounds like a lot. We just prefer it that way. We love our hearty barley soups around here. If you prefer less just cut that barley amount in half and you should be good to go. Wondering what those buns are on the side? They are the potato buns I posted in april. I made them in a muffin pan this time to make them pop up like a biscuit. Definitely a tasty side dish for dunking in the soup.
My back is feeling a bit better for the moment so I’d better type out this tasty hardcore hobbit recipe before it catches up with me. I got my hands on one of those tiny crockpots the other day, not the little dipper but just one size up from that. I figured it would be great for doing little breakfast things and warm dips in. In the game breakfast barley is made with barley, apple, water, and fine seasonings. It sounds so tasty and like a nice fun alternative to everyday oatmeal. I often have barley as a savory item so it was definitely fun to see how it was sweet. It works! It reminds me of a dessert congee of sorts. The best part about it was that I started the crock before I went to bed and when I woke up in the morning a nice warm bowl of tasty was waiting for me. Skipping making breakfast that morning? Epic win!
- 1 cup pearled barley
- 1/2 tsp salt
- 1 tsp pumpkin pie spice (the finest seasonings of all hehe)
- 4 cups water
- 1 cup dried apples and apricots, chopped (I think any variation of dried fruit in this would be yummy)
- 1/3 cup honey
- Combine ingredients in a small crockpot. Cook for 8-10 hours.
Serves four. Each serving contains 339 calories, .7 grams of fat, and 10.2 grams of fiber. Check out that fiber!! Don’t try to do this in a large crockpot unless you are doubling or tripling the recipe. My first experiment was in a large and well…it burnt. Not fun. It needs a small one. Definitely worth a trip to walmart for a little 10$ thingy. I don’t often brave that place. I’m looking forward to the warm dips I’m going to make in that thing in the future.
I knew today was going to be a long day with work and the gym so once again time to bring out ye old crockpot again. It is so wonderful to know you are coming home to a tasty healthy meal instead of blowing my efforts on fast food. Friends don’t let friends eat fast food right?
Hardcore Hobbit edit: In the game there is a mushroom chicken soup. It calls for chicken stock, mushrooms and green onions. To make this a hardcore hobbit triumph maybe this soup should be garnished with green onions at the end? I definitely think it would make a tasty soup even tastier. Hehe this one even has the mastery option of parsley. Crit!!
- 2 tsp butter
- 300 grams or more crimini mushrooms, puree
- 2 carrots chopped
- 4 cups low sodium chicken broth (works great with my turkey broth posted earlier in my blog too)
- 2 cups water
- 1/2 cup pearl barley
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp italian spice mix
- 1 1/2 cup cubed cooked chicken breast (Leftovers, or just toss a couple of breasts in the oven with some seasoning on them till cooked)
- 1/2 cup chopped fresh parsley
- 3 tbs freshly grated parmesan cheese
- Melt the butter at the bottom of the crockpot on low. Stir in the carrots, saute for a few minutes.
- Add the mushrooms, broth, water, barley, salt, pepper, and italian spice. Allow to cook for 5-6 hours, more won’t really hurt it if needed.
- 30 minutes before serving add the chicken, parsley, and cheese. Allow to heat through. It’s good to take this time to make a nice salad or garlic bread to go with this soup.
Makes four hearty servings of approx 2.5 cups each. Nutritionals: 282 calories, 5.7 g fat, 6.8 g fiber. Warning this is one filling soup! Be light on those side dishes or you just plain won’t finish it all.