Risotto-Style Barley

Name: Risotto-Style Barley Recipe
Yield: 5
Ingredients: 2 c. vegetable stock; 1/2 tsp. dried thyme; 1 tsp. olive oil; 1 leek; 3 garlic cloves; 1 c. pearled barley; 1/2 c. cooking sherry; 1/2 tsp. salt

Number of Servings: 5

Ingredients

2 c. vegetable stock1/2 tsp. dried thyme1 tsp. olive oil1 leek3 garlic cloves1 c. pearled barley1/2 c. cooking sherry1/2 tsp. salt

Directions

Saute the leek and garlic in the olive oil. Stir in the barley and toll to coat. Add wine and cook until absorbed. Add stock and thyme and bring to boil. Cover, reduce heat to low. Cook, stirring every 5 minutes or so, until the stock is absorbed and barley is al dente, about 30-35 minutes. Add a little more stock or water if the barley is too chewy for your taste. Add 1/2 tsp. salt and serve.

Number of Servings: 5

Recipe submitted by SparkPeople user COLORADOCONVERT.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 144.7
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 28.4 g
Dietary Fiber: 5.5 g
Protein: 3.3 g

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