White Bean & Barley "Risotto" with Kale

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.2
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 668.0 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 10.8 g
  • Protein: 8.9 g

View full nutritional breakdown of White Bean & Barley "Risotto" with Kale calories by ingredient
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Comes from Vegan on the Cheap book. May include tempeh to make this a hearty meal. Comes from Vegan on the Cheap book. May include tempeh to make this a hearty meal.
Number of Servings: 6


    2tb olive oil
    1 c finely chopped onion
    1 garlic clove
    8 oz white mushroom sliced
    1 c pearl barley
    4 c veg stock
    3 c finely chopped kale
    1 1/2 c or 15 oz can of white beans
    1/4 c unsweetened soy milk
    1 tb earth balance butter
    1 1/2 ts dried savory
    salt and pepper


In a large skillet, heat oil over med heat. Add onion, cover, and cook until tender, about 5 minutes. Add garlic and mushrooms and cook until tender, about 3 minutes.
Stir in the barley and 3 cups of the stock. Season with salt to taste. Bring to a boil over high heat, then reduce the heat to low, cover, and cook, stirring occasionally, until the barley is tender and most of the stock is absorbed, about 45 minutes. About halfway through the cooking time, stir in the kale. If the stock is absorbed before the barley is tender, add as much of the remaining cup f stock as needed and cook until the barley is soft. Stir in the beans and simmer until heated through ,about 3 minutes.
When the barley is tender, remove from the heat and stir in the soy milk, margarine, and savory. Season with salt and pepper to taste, and serve at once.

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user ERIKAVO.

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