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Author Notes: I'm calling this a risotto but it's so much easier. The chorizo makes this feel like a spanish dish and the goat cheese at the end gives it an amazing creaminess. If comes together in less than 30 minutes if your barley is already cooked. —CanadaDan
Serves 2 generously
- 3/4 cup uncooked pearled barley
- 2 cups chicken stock
- 1 heaping teaspoons smoked paprika
- 2 cloves garlic, minced
- 1 package mushrooms, sliced or diced
- 1 chorizo sausage, in slices
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 tablespoons soft goat cheese, or another soft cheese
- 1 small onion, diced
- Cook the pearl barley by bringing it to a boil with about 2.25 cups water, turning it down low and covering until cooked, about 40 minutes. You can also use cooked barley that's been in the fridge.
- While that's happening, heat a pan to medium low heat and add a little olive oil. Add the sausages and let them cook until the fat renders (if you are using raw chorizo, make sure to cook the sausage all the way through)
- When done, remove the chorizo and set aside. Leave as much of the fat in as possible, adding more oil if necessary. add the sliced mushrooms and some S&P and cook until their water is released and they are nicely cooked. add in the onion and cook for a few minutes until translucent, then the garlic for another minute. Finally, add the paprika and mix, cooking for another minute. adjust seasoning if necessary
- Add the two cups of chicken stock, and mix. Bring it to a boil, then turn down to simmer, uncovered, until reduced by about half or even a bit more, until you get a saucy consistency.
- When the sauce is reduced and a little thicker, add back the sausages and then the barley. Mix it all together so that the sauce/msuhroom/chorizo mixes with the barley. Keep stirring, the barley will soak up most of the sauce. Towards the end, add in the goat cheese to creamify everything. Serve with a squeeze of lemon.