Vegetarian

Mushroom and thyme quinoa and pearl barley risotto takes 5 minutes to prepare.

Mushroom and thyme quinoa and pearl barley risotto takes 30 minutes to cook.

Mushroom and thyme quinoa and pearl barley risotto makes 2 servings.

The ingredients for Mushroom and thyme quinoa and pearl barley risotto are:

1 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
1 stalk, large (11"-12" long) Celery, raw
175 grams Mushrooms, fresh
0.25 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams)
28 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
85 gram(s) Co-op Pearl Barley (by PARAMAGNUS)
1 tbsp Thyme, ground
2 tbsp Fruit - Lemon Rind, Grated - 1 tbsp. = 6g = 1 serving (by MIKNMEG)
.5 serving Lemon, fresh squeezed, juice of one whole lemon
40 grams Parmesan Cheese, hard

Here is how you make Mushroom and thyme quinoa and pearl barley risotto:

Make up 750ml of stock using the stockpot.Chop the onion finely and the celery into fine slices.Heat the oil in a pan and gently onion and celery without browning. Add the mushrooms and cook until soft.Stir in the quinoa and mix well.Add a ladle of the stock and stir until liquid is absorbed.Stir in the pearl barley and mix well.Add another ladle of stock and stir until absorbed.Continue adding the stock in this manner until the quinoa and pearl barley are tender and all of the stock has been absorbed.Stir in the thyme ( I like to use lemon thyme from my herb garden), lemon rind and juice and season lightly if required.Divide between two bowls and sprinkle the grated parmesan over the top.I prefer to rely on any saltiness in the parmesan to season this risotto, adding freshly ground pepper only.Serving Size: serves 2Number of Servings: 2Recipe submitted by SparkPeople user MORRELLO.

The nutritional information for Mushroom and thyme quinoa and pearl barley risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 449.2

• Total Fat: 14.4 g
• Cholesterol: 13.6 mg
• Sodium: 355.6 mg
• Total Carbs: 60.7 g
• Dietary Fiber: 13.1 g
• Protein: 18.3 g