Barley Pilaf / "risotto"

1. 1

   Toast the barley.

2. 2

   Put it in a dry pan on the stove, medium heat.

3. 3

   As soon as some start to turn light brown (about 5 min.

4. 4

   ), stir constantly to keep them from burning!

5. 5

   When all the barley is light brown, remove from heat.

6. 6

   Chop the onions and garlic.

7. 7

   Saute these, also the mushrooms.

8. 8

   Set aside.

9. 9

   Bring water and wine to a boil, stir in the onion soup mix.

10. 10

    Stir in the sauteed mix and bring to a simmer again.

11. 11

    Put in the barley.

12. 12

    For best results, do not put in the barley too early.

13. 13

    Cover and simmer 40-45 minutes -- WATCH OUT for burning on the bottom.

14. 14

    Add a little more water if it is getting too dry.

15. 15

    Barley will be a little chewy, but if you cook it until it's really soft that's when it gets sticky and glued into glop.

16. 16

    QUANTITIES FOR 90 PEOPLE: 8 cups barley (3 1/2 boxes) , 8-10 onions, 6 lb mushrooms, 3 cups oil, 6 cups wine (2 bottles), 2 heads garlic, 9 quarts water, 1 1/4 cups onion soup mix, up to 1/2 cup salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.