Baked Barley Sweet Potato Risotto
- Number of Servings: 4
Ingredients
-Canola Oil, 1 tbsp - Sweet potato, 3 cup, cubes -Onions, raw, 1 small chopped -Garlic, 2 cloves minced -Salt, 1 tsp - Pepper, black, .25 tsp -Dried sweet basil, pinch-Dried oregano, pinch-Dried sage, large pinch -Barley, pearled, raw, .75 cup -Chicken Broth, 1 cup, 1 serving -Vegetable Broth, 2 cup -Peas, frozen, 0.5 cup -Publix Six Cheese Italian Fancy Shredded Cheese, 0.25 cup
Preheat the oven to 400 F
Heat the oil in a large dutch oven over medium-high heat. Add the onion, garlic, and sweet potato. Cook stirring, for 4 to 6 minutes or until the vegetables begin to soften. Add the salt and pepper, basil, oregano, and sage, stir.
Add the barley to the vegetables, stir, and cook for one minute. Add all the broth, bring to a boil, cover and transfer to the oven. Bake for 40 minutes or until the barley is tender and the broth has been absorbed.
Stir in the peas and cheese, serve.
Serving Size: Four servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEHAWK.
Heat the oil in a large dutch oven over medium-high heat. Add the onion, garlic, and sweet potato. Cook stirring, for 4 to 6 minutes or until the vegetables begin to soften. Add the salt and pepper, basil, oregano, and sage, stir.
Add the barley to the vegetables, stir, and cook for one minute. Add all the broth, bring to a boil, cover and transfer to the oven. Bake for 40 minutes or until the barley is tender and the broth has been absorbed.
Stir in the peas and cheese, serve.
Serving Size: Four servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEHAWK.
Nutritional Info Amount Per Serving
- Calories: 323.3
- Total Fat: 6.1 g
- Cholesterol: 5.0 mg
- Sodium: 1,276.2 mg
- Total Carbs: 59.9 g
- Dietary Fiber: 10.0 g
- Protein: 8.6 g
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