Barley Mushroom Risotto

I was first introduced to having barley at Thanksgiving by my husband's family.  I loved it and have since then always made some sort of version of this family favorite.  My latest concoction uses fresh parsley and baby bella mushrooms, as well as my own homemade vegetable broth, for a more intense flavor. It continues to be one of our favorite holiday dishes!

Barley Mushroom Risotto

2 T extra virgin olive oil

1 yellow onion, finely chopped

2 t minced garlic

1 lb baby bella mushrooms, chopped

1/4 cup fresh Italian parsley

6 cups water

2 T homemade vegetable broth powder

2 t Himalayan salt

pinch pepper

2 cups pearl barley

Heat olive oil in large pot. Saute onion and garlic until translucent. Add mushrooms and parsley and cook another five minutes.  Add water, seasonings and barley. Bring to a boil and then simmer for 60 minutes, stirring occasionally, or until barley is tender.