Braised Beef With Mushroom Barley Risotto Recipes

BARLEY MUSHROOM RISOTTO

Barley Mushroom Risotto image

This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.

Provided by MOLSON7

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
¾ teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley

Steps:

Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 31.6 g, Cholesterol 9.3 mg, Fat 5.3 g, Fiber 6.3 g, Protein 6.9 g, SaturatedFat 1.7 g, Sodium 822 mg, Sugar 3.2 g

BRAISED BEEF WITH MUSHROOM-BARLEY RISOTTO

Braised Beef with Mushroom-Barley Risotto image

A long, slow simmer in a Dutch oven makes Braised Beef with Mushroom-Barley Risotto so tender. This braised beef recipe practically melts in your mouth.

Provided by My Food and Family

Categories Home

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil, divided
1 beef bottom round roast (3 lb.), about 3 inches thick, trimmed
1/4 tsp. coarsely ground black pepper
1 lb. fresh mushrooms, sliced
1 small onion, chopped
2 cans (14.5 oz. each) beef broth
1 cup barley, uncooked
1/4 cup fresh tarragon, chopped, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat 2 tsp. oil in Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan; sprinkle with pepper. Add remaining oil, mushrooms and onions to pan; cook 5 min. Stir in broth, barley and 2 Tbsp. tarragon. Bring to boil.
Return meat to pan; cover. Simmer on medium-low heat 2 hours or until meat is tender. Transfer meat to cutting board; cover to keep warm.
Stir sour cream, cheese and remaining tarragon into barley mixture in pan. Cut meat into thin slices. Serve with barley mixture.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 45 g

MUSHROOM BARLEY

Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

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