Mushroom and Barley Risotto

Ingredients:
2 cups of water
2 cups of chicken broth (1 can)
3/4 cup kalamata olives
1 onion
2 tablespoon olive oil
10 oz package of mushrooms
5 garlic cloves, minced
2 cups uncooked barley
1 tablespoon brandy
3/4 cup Romano cheese
1/4 cup fresh parsley

Heat pan over medium-high heat.  Add olive oil to coat pan, then add the onion and cook for 4 minutes.  Add mushrooms and garlic and cook for 5 minutes, stirring occasionally.  Add brandy and bring to boil.  Cook until liquid almost evaporates.  Stir in chicken broth and water and bring to boil.  Add barley.  Cover; reduce heart, and simmer for 50 minutes, stir occasionally.  After barley is tender, mix in cheese, olives, and parsley.  Serve warm.

Recipe found in Cooking Light magazine.



Experience?
**Very healthy and delicious recipe.  It didn't originally ask for the olives, but the olives add a nice bit of salt and flavor to the recipe.  I highly suggest this recipe and the whole Sattler family agrees.