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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
 
MMMMM

... "Trust yourself. You know more than you think you do." -- Benjamin Spock
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