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Wild mushroom-barley "risotto" with sage

1 cup uncooked pearl barley
2 cups water
4 cups Rich Porcini Stock
1 tablespoon olive oil
1 cup finely chopped onion
8 cups thinly sliced shiitake mushroom caps (about 1 pound)
1-1/2 teaspoons sea salt
2 teaspoons chopped fresh sage
1/3 cup (about 1-1/2 ounces) grated fresh Parmesan cheese
1 tablespoon butter
1/8 teaspoon freshly ground black pepper

1. Combine barley and water in a bowl. Let stand for 2 hours; drain.
2. Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.
3. Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.
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