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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
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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
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I am new to your channel And I like your channel too much And you also come to my channel Thank you very much
Risotto is the best
Yum……love it….very refreshing and nutritious. HAPPY EASTER TO YOU & FAMILY.
Hi! Thank you and happy Easter to you and yours!
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.
Oo! This is a good one!