� 1/2 ounce dried porcini mushrooms, broken into small pieces
� 4 cups warm water
� 2 tablespoons plus 2 tablespoons extra-virgin olive oil
� 1 clove garlic, minced
� 1/4 cup plus 1/4 cup dry white wine
� Salt and pepper to taste
� 1 scallion, thinly sliced
� 1 cup pearled barley
� 1 tablespoon fresh thyme, minced
� Dash ground cardamom
� Pinch ground cumin
� 1/4 cup grated Parmigiano-Reggiano cheese
Let dried mushrooms stand in 4 cups of warm water for at least 30 minutes. With a slotted spoon or small strainer, lift the mushrooms out of the water, taking care not to pick up any dirt particles from the water. Place mushrooms on a paper towel and pat dry. Remove any visible remaining dirt. Strain the water, removing all dirt and debris, and put aside for later use. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add garlic and saut� for 30 seconds. Add mushrooms and continue saut�ing for 1 minute with frequent stirring. Pour 1/4 cup wine over mushroom�garlic mixture and continue cooking for another 2 minutes. Remove pan from heat. Add salt and pepper to taste; set aside. In a separate large pan, heat remaining 2 tablespoons of olive oil over medium heat; add scallion and saut� for 1 minute with frequent stirring. Add in barley and mix well. Allow the barley to sizzle in the pan for about 2�3 minutes, then mix in thyme and spices. Very slowly add remaining 1/4 cup wine, using a long wooden spoon to prevent steam from burning your hand. Reduce heat, then carefully and slowly add 2 cups of mushroom water to barley while stirring. Allow barley to simmer, uncovered, for 30 minutes, stirring frequently to prevent sticking. After 30 minutes, add in mushroom�garlic mixture. Continue cooking uncovered for another 15 minutes, adding remaining mushroom liquid a little at a time as needed, until barley is tender. Remove pan from heat, sprinkle grated cheese over barley, and mix in well. Let barley mixture rest for 5 minutes before serving, adding more mushroom liquid if needed. Barley should be moist but not soupy. Serve hot.
Yield: 8 servings.
Preparation time: 5 minutes.
Soaking time: approximately 30 minutes.
Cooking time: approximately 50 minutes.
Serving size: about 1/2 cup.
Nutrition Facts Per Serving:
Calories: 176,
Carbohydrates: 23 g,
Protein: 4 g,
Fat: 8 g,
Saturated Fat: 1 g,
Cholesterol: 2 mg,
Sodium: 47 mg,
Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 1/2 fat.
Carbohydrate choices: 1 1/2.