Mushroom-Barley "Risotto"

1. 1

   Melt butter in large saucepan on medium-high heat.

2. 2

   Add mushrooms, onions and garlic; cook 10 min.

3. 3

   or until mushrooms release most of their liquid, stirring occasionally.

4. 4

   Add wine; cook and stir 1 min.

5. 5

   or until absorbed.

6. 6

   Stir in broth, barley and thyme; bring to boil.

7. 7

   Cover; simmer on medium low heat 45 min.

8. 8

   or until barley is tender, but firm.

9. 9

   Remove from heat.

10. 10

    Add cheese and; mix lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.