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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chef Marco's Orzotto w/Porcini Mushrooms   
    Categories: Mushrooms, Vegetables, Wine, Grain, Herbs   
         Yield: 8 servings   
       
       1/2 oz Dried porcini mushrooms,   
              - broken into small pieces   
         4 c  Warm water   
         2 tb + 2 tb extra-virgin olive   
              - oil   
         1 cl Garlic; minced   
       1/4 c  + 1/4 c dry white wine   
              Salt & pepper   
         1    Scallion; thin sliced   
         1 c  Pearled barley   
         1 tb Fresh thyme; minced   
           ds Ground cardamom   
           pn Ground cumin   
       1/4 c  Grated Parmigiano-Reggiano   
              - cheese   
       
     Let dried mushrooms stand in 4 cups of warm water for at   
     least 30 minutes. With a slotted spoon or small   
     strainer, lift the mushrooms out of the water, taking   
     care not to pick up any dirt particles from the water.   
        
     Place mushrooms on a paper towel and pat dry. Remove any   
     visible remaining dirt. Strain the water, removing all   
     dirt and debris, and put aside for later use. In a   
     medium saucepan, heat 2 tablespoons of olive oil over   
     medium heat, then add garlic and saute for 30 seconds.   
     Add mushrooms and continue sauteing for 1 minute with   
     frequent stirring.   
        
     Pour 1/4 cup wine over mushroom-garlic mixture and   
     continue cooking for another 2 minutes. Remove pan from   
     heat. Add salt and pepper to taste; set aside. In a   
     separate large pan, heat remaining 2 tablespoons of   
     olive oil over medium heat; add scallion and saute for 1   
     minute with frequent stirring.   
        
     Add in barley and mix well. Allow the barley to sizzle   
     in the pan for about 2-3 minutes, then mix in thyme and   
     spices.   
        
     Very slowly add remaining 1/4 cup wine, using a long   
     wooden spoon to prevent steam from burning your hand.   
     Reduce heat, then carefully and slowly add 2 cups of   
     mushroom water to barley while stirring. Allow barley to   
     simmer, uncovered, for 30 minutes, stirring frequently   
     to prevent sticking.   
        
     After 30 minutes, add in mushroom-garlic mixture.   
     Continue cooking uncovered for another 15 minutes,   
     adding remaining mushroom liquid a little at a time as   
     needed, until barley is tender.   
        
     Remove pan from heat, sprinkle grated cheese over   
     barley, and mix in well. Let barley mixture rest for 5   
     minutes before serving, adding more mushroom liquid if   
     needed.   
        
     Barley should be moist but not soupy. Serve hot.   
        
     Yield: 8 servings   
        
     Serving size: about 1/2 cup   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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