Barley "Risotto"

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.1
  • Total Fat: 9.9 g
  • Cholesterol: 12.6 mg
  • Sodium: 541.1 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 6.9 g
  • Protein: 13.5 g

View full nutritional breakdown of Barley "Risotto" calories by ingredient
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Number of Servings: 4

Ingredients

    1 tablespoon extra virgin olive oil
    1 small carrot, finely diced
    1 rib celery, finely diced
    1/2 small onion, finely diced
    1 I/4 cups pearl barley
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon chopped fresh sage
    1/2 teaspoon chopped fresh rosemary
    1/2 tablespoon chopped fresh chives
    4—5 cups vegetable or chicken stock
    /4 cup grated Parmesan cheese
    1/2 tablespoon unsalted butter (optional)
    Snipped chives to taste

    ***I also add a pound of mushrooms, diced, to make a delicious mushroom risotto!

Directions

Heat the olive oil in a large saucepan. Add the carrot, celery, and onion. Sauté over medium heat
for 2 to 3 minutes, stirring constantly. Add the barley and stir to coat the kernels with the oil.
Stir in the herbs. Add enough stock to cover the barley and stir with a wooden spoon until the
stock is absorbed into the barley, about 3 to 5 minutes.
Continue to add stock while stirring constantly until the barley is tender and has a creamy
consistency (amount of stock varies depending on the type of barley). Stir in the cheese and
butter, if desired. Garnish with snipped chives. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SUSAN1019.

TAGS:  Vegetarian Meals |

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