Chanterelle Barley Risotto with Kale and Mung Beans Recipe
A gourmet dish that costs as little as $0.40 per serving (including some foraging). Barley, mung beans and kale are all nutritious foods that don't come with the price tag. Get creative with foraged additions and this could turn out to be a seasonal favourite.
Course: Main Course
Keyword: Forage, Mushroom
4heaped cupschanterelle mushroomsfresh
1/2cupwhite wine or vegetable stock
4cupsvegetable stock + 2 cup water(organic stock if possible)
salt and pepper to taste
To prepare the mung beans add them to a saucepan with 1 1/2 cups of water. Bring to a boil and let simmer until cooked through, usually about 35-40 minutes.
Make sure the chanterelles are cleaned well and rid of any dirt, then cut into even pieces.
Next, heat a frying pan to medium-high heat and add the butter. Gently cook the garlic for 30 seconds and then add the chanterelles and sauté for 2-3 minutes or until chanterelles are cooked through. Chanterelles will release all their moisture and go soggy if the pan is crowded, so it is best if a larger frying pan is used to avoid crowding or do in two batches. Season and set aside.
Heat a larger saucepan or frying pan and add the olive oil on medium-high heat. Cook the onion for about 3 minutes or until it is translucent. Next, add the barley and gently fry for about 30 seconds. Now add the 1/2 cup of stock or wine and let cook until the liquid has evaporated.
Proper risotto requires only a small amount of stock or water to be added at a time and cooked down and then more added. A barley risotto is likely not going to require this step, so the rest of the stock and water can be added at once. Let simmer until all the liquid has evaporated, taste to ensure barley is cooked through.
Once the barley is cooked, add the kale, Parmesan cheese if using, cooked chanterelles and prepared mung beans. Taste and season as needed.
Make it gluten-free: Use arborio rice and traditional risotto technique of adding stock 1/2 cup at a time. Make it vegan: omit the Parmesan cheese and use nutritional yeast. Use olive oil in place of butter. Don't have chanterelles: Use any mushroom, being sure to saute them first in a pan with butter or olive oil and avoid crowding the pan.