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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 348 | ||
| Calories from Fat 47 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 153mg | 6% | |
| Potassium 675mg | 19% | |
| Total Carbohydrate 63.9g | 21% | |
| Dietary Fiber 15.4g | 61% | |
| Sugars 6.4g | ||
| Protein 12.0g | 24% | |
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barley risotto
By: chia
Dec 9, 2002
this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 chopped onion
- 1 cup sliced mushrooms
- 1 1/2 cups barley
- 1/4 cup white wine
- 4 cups vegetable stock
- 1 cup fresh diced tomato
- 1 cup peas
- salt and pepper
- grated romano cheese
Directions
1
in olive oil, saute onion and garlic until softened.2
add mushrooms, cook until browning.3
add barley and cook for 5 minutes until lightly toasted.4
add white wine, add 3 c stock, tomato, salt& pepper.5
bring to boil, cover and simmer 25 minutes, stirring occasionally.6
add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: pixieglenn
On Aug 25, 2008
This was a pretty good side dish. I think it needs a little something extra for a little kick, but it's a very good start and one I can change around a bit to go with different dishes. Very good base recipe. Thanks!
From: Susiecat too
On Jul 1, 2008
This was a lovely meal for us tonight, even DD polished off a whole bowl full. I used dehydrated mushrooms (a mix of morels, porcini, portabella, shiitake and oyster mushrooms) which I soaked first, then added the soak water to my veggie stock. I also used hulled barley rather than pearled barley, so it took a bit longer to cook and had a firmer bite. I also used a cheese mixture of parmesan, romano and smoked provolone, which melted nicely into the dish. Delicious! Thanks, Chia! Made for ZWT4.
From: HeatherFeather
On Sep 8, 2003
I enjoyed the varying tastes and textures in this. This was also the first time I have eaten barley as a main ingredient-usually I have used it as a complement to soups and stews. This was a nice change and was quite enjoyable. Thanks!
From: Chef #224798
On Jun 23, 2005
I have just recently had a barley risotto at a restaurant. I loved it and found this recipe. It is absolutly wonderful. I added 2chopped pieces of fresh basil. Finally something perfect to compliment and Italian chicken such as marsala chicken. Best recipe I have found in years!
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