Baked Barley Risotto with Mushrooms & Carrots – Vegan-ish, Vegetarian Recipe Demo

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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.

Baked Barley Risotto with Mushrooms & Carrots
===============================================

by Kay Chun

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
kosher salt and black pepper
10 ounces pearl barley (about 1.5 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped fresh chives or green onions

Bake temp: 425F
Bake time: 30 minutes

Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

Baked Barley Risotto with Mushrooms & Carrots - Vegan-ish, Vegetarian Recipe Demo

Full recipe at http://www.cookingcompaniontv.com/barleyrisotto

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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.

Baked Barley Risotto with Mushrooms & Carrots
===============================================

by Kay Chun

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
kosher salt and black pepper
10 ounces pearl barley (about 1.5 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped fresh chives or green onions

Bake temp: 425F
Bake time: 30 minutes




Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
1 Month Vegan Challenge

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  • Tags: #cooking, Baked Barley Risotto with Mushrooms & Carrots - Vegan-ish Recipe Demo, baked risotto, barley, barley recipe, barley risotto, carrots, cooking companion tv, cooking tips, cookingcompaniontv, demo, eating wellness, healthy, healthy recipes, how to, how to bake barley, how to bake risotto, how to cook, how to cook barley, jennagedwardstv, mushroom risotto, recipe, risotto in the oven, Vegan, vegetarian, vegetarian risotto
  • Categories: Veggie Vegan Recipe

Comments

IK Smart Cooking says:

I am new to your channel And I like your channel too much And you also come to my channel Thank you very much

Hailey Bakes says:

Risotto is the best

Googlie Googlinkty says:

Yum……love it….very refreshing and nutritious. HAPPY EASTER TO YOU & FAMILY.

Jenna Edwards says:

Hi! Thank you and happy Easter to you and yours!

irishguy13 says:

So I’ve done quinoa, brown rice, lentils and chickpeas, and I just found that package of barley that I didn’t know how to cook. I’m making it Monday. Thank you for this.

Jenna Edwards says:

Oo! This is a good one!

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