1 cup shiitake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
3 cups mushroom stock
1/4 cup nutritional yeast flakes (optional)
3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
salt and pepper
panko crumbs (or regular bread crumbs)
canola oil for frying
Method
Add two tablespoons of olive oil in a medium pot on medium to high heat.
Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic. Continue to sauté for another minute or two. Add pearled pot barley and stir, coating the grains in olive oil.
If the contents of your pan are sticking, it may require additional olive oil. Pour in wine and reduce so that the alcohol has a chance to burn off.
Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition.
In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside. To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished. Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems. Allow to cool thoroughly.
After the barley risotto has cooled, roll into balls and coat with panko. If you find the mixture quite sticky it helps to have slightly damp hands. Deep fry in a large pot or deep fryer until golden.
