Ginger Barley Risotto with Shiitake Mushrooms

Dear Cecily,

I have a family member who is a strict vegan (no meat, fish, poultry, dairy).
When we have family get-togethers she always brings a frozen entree to pop into the microwave. Do you have any suggestions as to what I can prepare for her to make her feel more at home?

Thanks,
Trish in New York


Dear Trish,

With this delicious Ginger Barley Risotto with Shiitake Mushrooms, no one at the table will know that you are all eating vegan (or a variation on vegan) food. Just imagine: the entree you serve your vegan family member will look almost identical to what the rest of you are happily eating. No frozen entrees, only a delicious meal. So, you can all get down to the real business of the evening--spending time with family.

The secret is that this risotto is very flexible--you can use it at multiple gatherings because you can put any fish or meat on top (for the non-vegans) and any vegetables inside the risotto for different flavors. You can substitute the salmon for steak, the mushrooms for green beans and celery, or anything else your family likes. Welcoming and versatile, the best of all worlds, including vegan!

Happy Cooking,
Cecily


Ginger Barley Risotto with Shiitake Mushrooms

3 cups pearl barley
3 tablespoons olive oil
1 ½ cups onions, minced
2 teaspoons fresh grated garlic
¾ cup grated fresh ginger
2 teaspoons ground dried ginger
1 tablespoon dried tarragon
Salt and pepper to taste
13-14 cups of vegetable broth
2/3 cup grated Parmesan cheese (only for the non-vegans)
3 cups dried and reconstituted shiitake mushroom slices (or fresh mushrooms lightly sauteed)

1) Pour barley into a very wide, shallow saucepan and turn heat to medium.
2) Stir barley in pan to toast for 7 minutes.
3) Pour barley into a separate bowl and let it sit while you prepare the rest of the dish.
4) Pour oil into your pan and let it warm. Turn heat up to medium-high and add:
a. Minced onion
b. Garlic
c. Fresh ginger
d. Dried ginger
e. Tarragon
f. Salt and pepper
5) Saute, stirring frequently, until onions are tender and flavors have marinated. (about 5 minutes)
6) Add barley and stir it into the ginger-infused onions.
7) Add 1 ½ cups of vegetable broth and reduce the heat to medium-low.
8) Stir as often as possible while the barley is simmering until all the liquid is absorbed. You can easily do other things around the kitchen as long as you don't forget to stir every 5-10 minutes or so.
9) Add another 1 cup of broth and repeat.
10) Continue adding the broth, simmering, and stirring until liquid is absorbed each time. The urge is to rush this process, but if you do then the risotto will not be as creamy and tasty.
11) You are done when you have used about 14 cups of chicken broth. The barley should be tender and a little bit chewy, and the dish should be creamy.
13) Stir in the shiitake mushrooms.
13) Add a little more ginger, tarragon or salt and pepper as needed.
14) Reserve enough for your vegan guests and then add Parmesan to the remaining portions and mix well.

A few substitutions if you are making this for a strictly non-vegan crowd:
1) Substitute butter for the olive oil
2) Substitute chicken or beef broth for the vegetable broth.

To Plate and Serve your Meal:
1) Saute individual portions of salmon in olive oil, salt and pepper, a hint of soy sauce and some white wine for the non-vegans (or whatever fish or meat you prefer).
2) Roast some asparagus in olive oil, salt and pepper and thyme as a side vegetable. Your extended family will love the colors and the tastes!
3) Most of all, enjoy your evening!