Ham & Mushroom Barley Risotto and Crusty Mustard Focaccia

I am tired of washing dishes.  When I see the dishes sitting in the sink waiting to be washed (the dishwasher is already full), I groan.  But not tonight.  The risotto is cooked in one pot.  And the focaccia only uses a mixing bowl and cookie sheet. I can handle that. 

Ham and Mushroom Barley Risotto

Serves 4

3 tablespoons unsalted butter

4 green onion, sliced

1 1/2 cups quick-cooking barley

Kosher salt and freshly ground pepper

10 ounces white button mushrooms, sliced

1/2 teaspoon minced fresh rosemary

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 cup diced ham
1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat, then add the green onions and cook until just soft, about 2 minutes. Add the barley, 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.

Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan, and parsley. Season with salt and pepper.

Crusty Mustard Focaccia

Serves 8

2/3 cup water

1 tablespoon olive oil

2 tablespoons spicy mustard

2 1/4 cups bread flour

1 tablespoon sugar

1 teaspoon salt

1 1/2 teaspoons active dry yeast

3 tablespoons olive oil

1 tablespoon kosher salt

Place all ingredients except 3 tablespoons olive oil and kosher salt in a bread machine pan in the order of the manufacturer.  Select Dough/Manual cycle.

Once the dough cycle is complete, remove dough from pan, using lightly floured hands. Knead 2 minutes on lightly floured surface (if necessary, knead enough flour to make dough easy to handle). Cover and let rise 10 minutes.

Grease a large cookie sheet. Pat or roll dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 10 minutes or until almost double.

Preheat oven to 400 degrees.  Prick dough with fork 1-inch intervals. Brush with 3 tablespoons olive oil and sprinkle with kosher salt.  Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.