Lemony Barley Mushroom Faux Risotto
- Number of Servings: 6
Ingredients
1 cup barley2 ¾ cup chicken broth (OR Use 1 bouillon cube and equivalent amount of water)1 small onion, chopped2 garlic cloves, mincedJuice of one lemon2 tablespoons olive oil1 cup chopped mushrooms (optional)
Heat oil in pan with medium heat.
Add chopped onion. Saute until translucent.
Add mushrooms if desired.
When mushrooms are soft and cooked down, add garlic and barley.
When garlic is soft, add broth (or water and bouillon cube)
Bring to a soft bubble and lower heat.
Cover and cook for 45 minutes or until barley has absorbed liquid and is soft. If liquid remains after barley is soft, uncover pot and let liquid steam off.
Turn off heat. Add lemon juice and salt and pepper as desired. Mix and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user GORIANA.
Add chopped onion. Saute until translucent.
Add mushrooms if desired.
When mushrooms are soft and cooked down, add garlic and barley.
When garlic is soft, add broth (or water and bouillon cube)
Bring to a soft bubble and lower heat.
Cover and cook for 45 minutes or until barley has absorbed liquid and is soft. If liquid remains after barley is soft, uncover pot and let liquid steam off.
Turn off heat. Add lemon juice and salt and pepper as desired. Mix and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user GORIANA.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 684.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.6 g
- Protein: 4.5 g
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