Barley Risotto with Leeks an Mushrooms
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Barley Risotto with Leeks an Mushrooms
| Tue, 05-27-2008 - 8:23am |
Barley Risotto with Caramelized Leeks and Mushrooms
Deceptively simple, this sophisticated-tasting dish will knock your socks off without throwing you off your healthy-eating goals. With it's ever-so-slightly exotic ingredients, it's perfect for a dinner party—you'll look like a domestic goddess—or take-to-work leftovers.
Barley Risotto with Caramelized Leeks and Mushrooms
Ingredients:
2 tablespoons olive oil
3 cups chopped leek (about 3 large)
3 cups sliced cremini mushrooms (about 8 ounces)
1 cup uncooked pearl barley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 tablespoons chopped fresh flat-leaf parsley
Preparation:
Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.
Yield 6 servings (serving size: about 2/3 cup) Nutritional Information: Per serving: 208 calories, 5 grams of fat, 7.3 grams of protein, 661mg of sodium; 6.9 grams of fiber.
Deceptively simple, this sophisticated-tasting dish will knock your socks off without throwing you off your healthy-eating goals. With it's ever-so-slightly exotic ingredients, it's perfect for a dinner party—you'll look like a domestic goddess—or take-to-work leftovers.
Barley Risotto with Caramelized Leeks and Mushrooms
Ingredients:
Preparation:
Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.
Yield 6 servings (serving size: about 2/3 cup) Nutritional Information: Per serving: 208 calories, 5 grams of fat, 7.3 grams of protein, 661mg of sodium; 6.9 grams of fiber.



