Cooking
This is a recipe I originally made for a friend who was allergic to just about everything. It's an adaptation of a Bon Appetit recipe. She liked it a lot and so it became a regular addition to my repertoire. It tastes a bit like mushroom barley soup and makes a great vegetarian meal with a salad and a glass of wine, but none of those extras fit on the Hunger Challenge budget!
Mushroom Barley Risotto
$2.00 for 2 servings
Ingredients
1 bouillon cube 14¢
1 teaspoon Smart Balance 3¢ (substitute butter or oil, as desired)
1/2 cup finely chopped onion 13¢
2 cups water, or more as needed
1/2 cup pearl barley, 25¢
1/4 lb pound mushrooms, sliced $1
1 garlic clove, minced 2.5¢
2 Tablespoons grated parmesan, 42¢
Instructions
Melt Smart Balance in large nonstick pot over low heat. Add onion and cook until translucent, about 5 minutes. Add mushroom and garlic and cook for another 3 minutes. Add barley and toast in the pan for 1-2 minutes, then add water and bouillon; bring mixture to boil. Reduce heat to very low and simmer until most of liquid is absorbed, stirring frequently. Cook until barley is tender but still "al dente", about 45 minutes adding more water as necessary. Serve with parmesan cheese sprinkled on top of each serving.
Observations:
I really enjoyed this meal, so many budget meals are soup or pasta, this was chewy and meaty and satisfying. While the original recipe calls for fresh thyme, it was flavorful without it. A smaller serving would make a nice side dish for a grilled pork chop. I was pleased that it came in right on budget.
GET INVOLVED!
♥ Learn about the San Francisco Food Bank
♥ Join the Hunger Challenge
♥ Donate and a receive a thank you special thank you gift!
1. Click on donate to go to the donation page.
2. Fill out the necessary info and make a donation of $50 or more.
3. About 2/3 of the way down the form, look for a header that says, “Food Drive/Event Information (not required)”
4. Use the drop-down box to select “Bloggers Hunger Challenge,” so we’ll know you are participating.
5. Be one of the first 12 people to donate $50 or more and you’ll receive a brand new free cookbook as a thank-you.
- Hunger Challenge Chili Recipe
...
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- Pasta Fagioli: Hunger Challenge Recipe
No question, I learned what frugal cooking was all about in Italy the land of "la cucina povera." Soups and salads made from stale bread, beans, pasta with nothing but olive oil, garlic and parmesan cheese and the most microscopic portions of meat were...
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In the 1970's my dad was out of work for a year. For as long as I can remember, my mother tended an organic garden and baked bread from scratch and during that year my dad fished for salmon and went clamming for geoduck. We ate lots of eggs from...
- Shopping For The Hunger Challenge
I had a hard time deciding where to shop for a week of meals that were limited to $1 per person. I chose a big supermarket to try and buy a week's worth of food at one time. I don't know if someone on a budget would have the time and transportation...
Cooking
Mushroom Barley Risotto: Hunger Challenge Recipe
This is a recipe I originally made for a friend who was allergic to just about everything. It's an adaptation of a Bon Appetit recipe. She liked it a lot and so it became a regular addition to my repertoire. It tastes a bit like mushroom barley soup and makes a great vegetarian meal with a salad and a glass of wine, but none of those extras fit on the Hunger Challenge budget!Mushroom Barley Risotto
$2.00 for 2 servings
Ingredients
1 bouillon cube 14¢
1 teaspoon Smart Balance 3¢ (substitute butter or oil, as desired)
1/2 cup finely chopped onion 13¢
2 cups water, or more as needed
1/2 cup pearl barley, 25¢
1/4 lb pound mushrooms, sliced $1
1 garlic clove, minced 2.5¢
2 Tablespoons grated parmesan, 42¢
Instructions
Melt Smart Balance in large nonstick pot over low heat. Add onion and cook until translucent, about 5 minutes. Add mushroom and garlic and cook for another 3 minutes. Add barley and toast in the pan for 1-2 minutes, then add water and bouillon; bring mixture to boil. Reduce heat to very low and simmer until most of liquid is absorbed, stirring frequently. Cook until barley is tender but still "al dente", about 45 minutes adding more water as necessary. Serve with parmesan cheese sprinkled on top of each serving.
Observations:
I really enjoyed this meal, so many budget meals are soup or pasta, this was chewy and meaty and satisfying. While the original recipe calls for fresh thyme, it was flavorful without it. A smaller serving would make a nice side dish for a grilled pork chop. I was pleased that it came in right on budget.
GET INVOLVED!
♥ Learn about the San Francisco Food Bank
♥ Join the Hunger Challenge
♥ Donate and a receive a thank you special thank you gift!
1. Click on donate to go to the donation page.
2. Fill out the necessary info and make a donation of $50 or more.
3. About 2/3 of the way down the form, look for a header that says, “Food Drive/Event Information (not required)”
4. Use the drop-down box to select “Bloggers Hunger Challenge,” so we’ll know you are participating.
5. Be one of the first 12 people to donate $50 or more and you’ll receive a brand new free cookbook as a thank-you.
- Hunger Challenge Chili Recipe
...
- Green Pea Pesto: Hunger Challenge Recipe
Frozen organic green peas seemed like a bargain. But what could I do with them? I had hoped to come up with a kind of sandwich filling but ended up with a creamy sauce for pasta. It's actually pretty tasty and is perfect for those times when the...
- Pasta Fagioli: Hunger Challenge Recipe
No question, I learned what frugal cooking was all about in Italy the land of "la cucina povera." Soups and salads made from stale bread, beans, pasta with nothing but olive oil, garlic and parmesan cheese and the most microscopic portions of meat were...
- The Hunger Challenge
In the 1970's my dad was out of work for a year. For as long as I can remember, my mother tended an organic garden and baked bread from scratch and during that year my dad fished for salmon and went clamming for geoduck. We ate lots of eggs from...
- Shopping For The Hunger Challenge
I had a hard time deciding where to shop for a week of meals that were limited to $1 per person. I chose a big supermarket to try and buy a week's worth of food at one time. I don't know if someone on a budget would have the time and transportation...