Barley risotto with wild mushrooms

MAKES ABOUT 5 SERVINGS

3/4 cup organic barley

1/4 teaspoon extra-virgin olive oil

1/4 cup chopped yellow onion

1/2 teaspoon minced garlic

1-1/2 cup (about 2 ounces) assorted seasonal mushrooms (shiitake, oyster, portobello, chanterelle)

1 bay leaf

3 to 3-1/2 cups vegetable stock (see Vegetable Stock recipe), heated

1/2 teaspoon fresh thyme

1 teaspoon chopped fresh oregano

1/8 teaspoon sea salt

Pinch freshly ground black pepper

1 tablespoon shredded Parmigiano-Reggiano cheese, optional

Place 1/2 cup of barley in a dry medium saute pan. Toast barley, stirring constantly, over medium heat until it is golden brown and has a roasted nutty smell, 3 to 5 minutes. Remove barley from pan to stop cooking process and set aside.

Heat a medium saucepan over medium-high heat and add olive oil to lightly coat bottom of pan. Add onion and garlic. Cook until onion has just softened, about 2 minutes. Add mushrooms and cook for 1 minute. Stir in toasted barley, remaining 1/4 cup of barley and bay leaf.

Stir 1/2 cup of hot stock into barley; reduce heat to a simmer. (Keep remaining stock hot.) Cook, stirring constantly, until barley absorbs all liquid. Continue adding hot stock, 1/2 cup at a time, to barley mixture, stirring until absorbed. Cook until barley is tender, 20 to 30 minutes. Stir in thyme, oregano, salt, pepper and cheese, if using. Remove bay leaf and serve.

Nutrition facts per serving: 130 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 26 g carbohydrates, 90 mg sodium, 6 g fiber