Vegetarian

Barley "Risotto" takes several minutes to prepare.

Barley "Risotto" takes several minutes to cook.

Barley "Risotto" makes 4 servings.

The ingredients for Barley "Risotto" are:

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!

Here is how you make Barley "Risotto":

Heat the olive oil in a large saucepan. Add the carrot, celery, and onion. Saut? over medium heatfor 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 thestock 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 creamyconsistency (amount of stock varies depending on the type of barley). Stir in the cheese andbutter, if desired. Garnish with snipped chives. Serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user SUSAN1019.

The nutritional information for Barley "Risotto" is:

• 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