Fry the onion in the olive oil. Add the garlic and saute another minute. Add the rosemary and then add the pearl barley and fry until the grain is slightly toasted.
Add the stock to the barley, one cup at a time, stirring often. Add the sliced portabello mushrooms and continue until the barley is cooked. Once cooked, leave to cool a little and then add the coconut cream.
In a separate frying pan, fry the sliced exotic mushrooms and stir through the risotto.
Pearl Barley Mushroom Risotto
Amount Per Serving
Calories 189Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 3g15%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Total Carbohydrates 34g11%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.