Recipe for Barley Style Risotto 
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Yield:
4
Ingredients:
Amount Ingredient
50 gm (2 oz) butter
1 lrg onion, diced
2 clv garlic, chopped
2 stk celery, chopped
110 gm (4 oz) button mushrooms
2 x carrots, peeled and diced
250 gm (9 oz) pearl barley, thoroughly rinsed
300 ml (10 fl oz) vegetable stock
35 gm (1 1/4 oz) dried wild mushrooms, soaked in 300ml hot water
Instructions:
Instructions: Pre-heat oven to 180 C / 350 F / Gas 4. Soak the wild mushrooms, allow 30 minutes. Melt the butter in an oven proof dish with a lid and saute the onion, garlic and celery for 6 minutes.

Add the button mushrooms and carrots. Cover and cook for another 5 minutes.

Add the barley, stock and soaked wild mushrooms. Bring to the boil and turn off the heat. Bake in the oven for 15 minutes. Add the herbs, stir and add extra water if the dish looks dry. Place back in the oven and bake for 12 minutes with the lid on.

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