Barley Mushroom And Herb Risotto Recipe

Risotto is traditionally made with starchy rice, but this version made with barley is higher fiber, and has a delightfully chewy texture. Adding the liquid to the grains 1/2 cup at a time gives them a rich, creamy texture by the time they are done cooking. Serve this as whole-grain side to a protein entree, like this mediterranean chicken and artichokes, or add cooked chicken or shrimp and a handful of green to make this a complete meal.