Barley Risotto with Wild Mushrooms and Fresh Herbs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 260.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 11.1 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 9.3 g
- Protein: 7.1 g
View full nutritional breakdown of Barley Risotto with Wild Mushrooms and Fresh Herbs calories by ingredient
Introduction
Easy vegan dinner. Easy vegan dinner.Number of Servings: 4
Ingredients
-
Barley, pearled, raw, 1 cup
Porcini Mushrooms, dried, .25 cup, pieces or slices
Baby Bella Mushrooms, fresh, 2 cups, pieces or slices
Garlic, 2 clove
Olive Oil, 2 tbsp
Onions, raw, 1 small
*Kitchen Basic Vegetable Stock, 4 cup
White Wine, 4 fl oz
White Wine, 4 fl oz
Oregano, ground, 1 tbsp
Fresh Chives, 1 tbsp chopped
Parsley, 1 tbsp
Directions
Soak Porcini Mushrooms in 1 cup of very hot water for 20 minutes.
Combine vegetable stock, wine, and the liquid from mushroom soak.
Add olive oil to pan over medium heat and lightly saute garlic and onions for about 1 minute, then add mushrooms and barley.
Add liquid .5 cup at a time, stirring frequently until liquid is absorbed. Repeat this step until all liquid has been added.
Stir in oregano, parsley, chives, salt and pepper before serving.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user CCSDESTINY.
Combine vegetable stock, wine, and the liquid from mushroom soak.
Add olive oil to pan over medium heat and lightly saute garlic and onions for about 1 minute, then add mushrooms and barley.
Add liquid .5 cup at a time, stirring frequently until liquid is absorbed. Repeat this step until all liquid has been added.
Stir in oregano, parsley, chives, salt and pepper before serving.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user CCSDESTINY.