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2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Add the mushrooms and cook until they're tender. Add the tomatoes and spinach and cook until the spinach is wilted.
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From undercooked rice to a poorly-seasoned dish, Hell's Kitchen fans are no stranger to chef Gordon Ramsay's rants about the many ways contestants mess up his iconic lobster risotto recipe.The ...
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Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Rinse the barley in cold water and allow to drain. In a large skillet, melt the butter over medium heat and add 2 Tbsp. of the olive oil. Cook the celery, shallots and garlic for just about five ...