Barley Risotto with Mushrooms

Makes 4 servings

Barley makes an easy–and inexpensive–substitute for Arborio rice in this very rich
dish. Its earthy flavor pairs beautifully with portobello mushrooms.

3 cups Vegetable Broth
2 teaspoons olive oil
2 onions, finely chopped
2 portobello mushrooms, diced
2 garlic cloves, minced
1/2 cup pearl barley
1 tablespoon grated Parmesan cheese
1/4 teaspoon minced thyme

In a medium saucepan, bring the broth to a boil. Reduce the heat and simmer.
In a large nonstick saucepan, heat the oil. Add the onions; cook, stirring as
needed, until softened, about 5 minutes. Add the mushrooms and garlic; cook,
stirring as needed, until the mushrooms are wilted, about 10 minutes. Add the
barley; cook, stirring to coat, about 1 minute.
Stir in 1 cup of the broth; reduce the heat and simmer, covered, 5 minutes. Stir in
another 1/2 cup of the broth; simmer, covered, 10 minutes longer. Continue adding
broth, 1/2 cup at a time, stirring, while the broth is absorbed, until the barley is
just tender. The total cooking time should be about 40-45 minutes. Stir in the
cheese and thyme; serve at once.

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Fat.

PER SERVING: 178 Calories, 3 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 92 mg
Sodium, 32 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein, 43 mg Calcium .

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