Barley Risotto with Leeks an Mushrooms

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Registered: 04-01-2004
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.
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