I'm confused

So I started my taxes, but I didn't get very far before I got confused and gave up. This is why accountants exist. I started dinner early because I made a slow cooking risotto. With a little healthy twist - using pearl barley instead of rice. This was served with tilapia picatta and roasted brussel sprouts.

Mushroom Barley Risotto

Makes 6 side dishes

4 cups assorted sliced mushrooms (I used cremini and shitake)

2 Tbl EVOO, divided

1 cup dry white wine, divided

2 gloves garlic, chopped

2 spring onions, chopped

1 cup pearled barley

4 1/2 cups vegetable broth 

2 Tbl chopped fresh thyme

salt & pepper

• Heat 1 Tbl EVOO in a large skillet over medium heat
• Add mushrooms and saute until mushrooms have release their juices and start to stick to the pan and brown, about 10 minutes
• Add 1/2 cup white wine to the pan to deglaze and cook about 3 more minutes until liquid is almost gone
• Set aside mushrooms
• Heat broth in medium saucepan over low heat
• Add 1 Tbl EVOO to same pan heated over medium heat
• Add garlic and onions and saute until softened
• Add barley and cook for about 2 minutes, until barley starts to toast
• Add 1/2 cup white wine to pan and cook until liquid is reduced
• Add 1 cup of broth and cook until liquid is absorbed
• Reduce heat to medium low and continue to add broth by the 1/2 cupfuls, stirring frequently, until all broth is absorbed between each addition
• Cook for about 50 minutes.  Barley should be soft, but with a chewy bite
• Stir in thyme and cooked mushrooms and cook until heated through. Stir in salt and pepper to taste.

Tilapia Picatta

Serves 2

2 Tbl EVOO

2 tilapia fillets

salt & pepper

1/4 cup all purpose flour

1/2 cup dry white wine

1 lemon

1 Tbl capers

1/2 Tbl unsalted butter

• Heat EVOO over medium high heat in large skillet
• Preheat oven 200º
• Season tilapia with s&P, then dust with flour, shaking off excess
• Add tilapia to pan and cook until golden, about 3 minutes, then flip and cook until golden and cooked through, about 2 more minutes
• Remove tilapia from pan and keep warm in oven
• Add wine to hot pan and cook 1 minutes
• Squeeze and lemon juice into pan and add capers
• Simmer until reduced by half
• Remove pan from heat and stir in butter
• Pour sauce over tilapia and serve

Now we're headed out to meet some friends for cocktails.  Hope everyone is having a fun Saturday night!