Mock Risotto

Ingredients

• 1 pound asparagus trimmed cut into 1-inch pieces, 3 cups thin
• 6 ounces cremini mushrooms quartered
• 2 tablespoons chives fresh chopped
• 2 cloves garlic minced
• 4 servings kosher salt and pepper black freshly ground
• 0.5 teaspoon lemon zest grated
• 3.3 ounces grain brown rice whole
• 2.5 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 small onion chopped
• 1 tablespoon parmesan cheese grated
• 3.5 ounces pearl barley 
• 1 pinch pepper flakes red crushed

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to boil.
2. Add the rice and barley and cook until al dente, 15 minutes.
3. Drain well.
4. Heat the oil in a large skillet over medium heat.
5. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture.
6. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
7. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes.
8. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy.
9. Sprinkle with chives and zest.