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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 3.4 g
  • Cholesterol: 5.9 mg
  • Sodium: 163.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.4 g

View full nutritional breakdown of Mushroom Barley Risotto with Spinach calories by ingredient
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Mushroom Barley Risotto with Spinach

Submitted by: CAMPCHATSWORTH

Introduction

The barley gets creamy and is reminiscent of risotto without the arborio rice carbo load. I like the addition of the spinach because it greens up the recipe. Be sure not to use baby spinach...its lovely but doesn't have the nutrients of the adult spinach. This is great as either a side dish or a main course along with a salad. This recipe is easily converted to vegetarian by not using the bacon and swapping out the beef stock for vegetable. I often do that when serving with chicken The barley gets creamy and is reminiscent of risotto without the arborio rice carbo load. I like the addition of the spinach because it greens up the recipe. Be sure not to use baby spinach...its lovely but doesn't have the nutrients of the adult spinach. This is great as either a side dish or a main course along with a salad. This recipe is easily converted to vegetarian by not using the bacon and swapping out the beef stock for vegetable. I often do that when serving with chicken
Number of Servings: 8

Ingredients

    1 pound mixed mushrooms ( shitake, cremini,button...),coarsely chopped
    4oz turkey bacon, cooked and then crumbled
    1 bunch thyme( 10 sprigs),remove and use only the leaves
    1 large onion,medium dice
    3 cloves garlic minced
    1 cup pearl barley
    4 cups unsalted beef stock (or vegetable stock)
    9-10 oz bag of adult spinach,washed and torn
    1 oz Parmesan cheese...shredded
    salt and fresh ground pepper to taste
    lemon zest

Tips

Incredible umami with this dish....mushrooms and bacon, yum. And the nutritional count is a huge plus. Nice dish for fall and winter. Here's a hint...if you have any leftovers ( good luck with that) add them to some beef or vegetable stock for instant homemade soup. Great with a grilled cheese sammie made with lo-fat cheese and oven roasted vegetables.


Directions

1. Heat Dutch oven over high flame. Return heat level to medium and saute bacon if using.
2. Remove and reserve bacon, add 2 T olive oil to pan and heat. Add chopped mushrooms andd cook until browned and crisped in a few places.
3. Add diced onion and minced garlic, cooking until onions are translucent.
4. Add barley and 3 cups stock. Bring stock to a boil, turn heat to low, cover pot and simmer for 1 hour.
5. After 1 hr, uncover pot, add last cup of stock and bring to a vigorous boil over high heat. Add torn spinach.
6. Cook until liquid is evaporated and barley is creamy. Add shredded parmesan and stir to melt. Turn off heat.
7. Correct seasoning with Salt and Pepper. Allow to sit for 5 minutes.
8. Garnish with lemon zest and crumbled bacon.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CAMPCHATSWORTH.






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