Wild Mushroom Barley Risotto - Rice Cooker Recipe

Directions:

1. Reconstitute mushrooms according to package directions and chop.
2. Add liquid, barley, mushrooms and garlic to rice cooker.
3. *add salt at this time if desired*
4. Stir and set on cook.
5. Leave barley in cooker, covered, for another 15 minutes.
6. Check barley for tenderness and add more liquid and leave covered to absorb more if necessary.
7. Add grated cheese and black pepper to taste and stir well.
8. Garlic will be softened and mild-i stir it and smash it right into the risotto for extra flavour.
9. Serve with extra grated cheese.
10. *pictured on a bed of baby greens w. extra virgin olive oil and freshly squeezed lemon juice, pinch of salt, shredded parmesan and a grilled pork spare rib. H20 w/ lemon.