mushroom-barley-risotto-10727.json

{
    "directions": [
        "In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste."
    ],
    "ingredients": [
        "2 tablespoons unsalted butter",
        "1/4 pound mushrooms, sliced",
        "1 garlic clove, minced",
        "1/4 teaspoon salt, or to taste",
        "1/2 cup pearl barley",
        "2 1/2 cups water",
        "1/4 cup freshly grated Parmesan, or to taste",
        "2 tablespoons minced fresh parsley leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "High Fiber",
        "Parmesan",
        "Barley",
        "Fall",
        "Gourmet"
    ],
    "title": "Mushroom Barley \"Risotto\"",
    "url": "http://www.epicurious.com/recipes/food/views/mushroom-barley-risotto-10727"
}