Oyster Mushroom and barley risotto
- Number of Servings: 6
Ingredients
6 cups water2/3 cup short grain brown rice2/3 cup pearl barley1 tsp olive oil1 lb (500g) oyster mushrooms1/2 cup grated parmesan cheese1/4 tsp groun pepper
1) In a large, heavy saucepan, bring the water to a boil Add the rice and barley and return to a boil, stirring frequently. Reduce heat to low and simmer, uncovered, stirring occasionally until the barley and rice are tender and have absorbed most of the water, about 50 minutes.
2) About 10 minutes before the rice and barely are done, heat the olive oil in a large frying pan over medium heat. Add the mushrooms and saute until barely tender, 8-10 minutes.
3) Add the barley-rice mixture to the mushrooms and stir to combine, add the brother, cheese and pepper, Stir until the cheese melts and the mixture is creamy.
4) Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KEEKBEAN.
2) About 10 minutes before the rice and barely are done, heat the olive oil in a large frying pan over medium heat. Add the mushrooms and saute until barely tender, 8-10 minutes.
3) Add the barley-rice mixture to the mushrooms and stir to combine, add the brother, cheese and pepper, Stir until the cheese melts and the mixture is creamy.
4) Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 2.5 g
- Cholesterol: 3.4 mg
- Sodium: 182.8 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.3 g
- Protein: 6.9 g
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