Mushroom Orzotto
4 ribs celery (use the leaves if they've got them)
2 handsful whole dried shiitake mushrooms, pulverized
12 oz cremini mushrooms
quart boiling water
2 T olive oil
1 tsp powdered sage
salt, to taste
freshly ground black pepper, to taste

Prep time: about 10 minutes, cooking time, about 1 hour, 20 minutes. Active time: About 20 minutes.

Scrub the celery. Start a heavy skillet heating over medium-high heat. Chop the celery, periodically testing the skillet by flicking a drop of cold water into it. When the water sizzles immediately, let it boil off, then add the oil. Spread the oil around the pan, then add the celery. Stir occasionally.
Make mushroom broth: Pulverize the dried mushrooms in a food processor. A few chunks left is okay, but you want mostly powder. Boil a quart of water. Add about half the powdered mushrooms to a 2-cup or more measure. Stir in boiling water to come to 2 cups. Let sit.
Clean the cremini mushrooms. Toss them in the food processor, then stir them into the skillet. Saute for a little while to drive off some of the water then add the barley, sage, and black pepper, stirring frequently. When things start sticking to the pan, stir in the first pint of mushroom broth. Add salt. Bring to a simmer, cover, and reduce heat. 
Add the rest of the powdered mushrooms and boiling water to the measuring cup and let sit. Go do something else for 10-15 minutes. Check on the barley: visually, and by tasting. It should have absorbed about half of the liquid in the pan. Stir in another 1/2 cup of broth, then go away for 15-20 minutes. 
Lather, rinse, repeat, until you're happy with the texture of the barley, or have run out of broth, time, or patience. Test for seasoning and adjust as needed.
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Notes: My barley had been in the pantry about 3 months; not very long. I ended up using about 3 cups of liquid, because I ran out of time and the barley was cooked through enough to eat. If I had more time, I'm sure it would have absorbed the last cup of broth. Older barley is likely to both take longer, and to absorb more liquid. I've never had overcooked barley - it can be cooked for a very long time and still retain a pleasant chewiness.
This technique, of periodically adding hot broth to a simmering grain, is from the classic Italian dish risotto, traditionally made with Arborio rice. As far as I knew, I came up with the variant and name independently; orzo is the Italian word for barley. I wasn't the first; orzotto is also a classic Italian dish.

Karen Traite
Made for Wanderluck 3/6/18