risotto style barley with mushrooms

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* Exported from MasterCook *

 

Low-Fat Risotto-Style Barley With Mushrooms

 

Recipe By :Portobello and button mushrooms, along with herbs and garlic,

enhance a creamy dish-which has no cream.

Serving Size : 6 Preparation Time :0:00

Categories : Grains Low-Fat

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup chopped onion

12 ounces button and/or crimini mushrooms -- coarsely chopped

1 large portobello mushroom -- gills removed, cap and stem

chopped

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon minced garlic

1 cup pearl barley

5 cups canned low-salt vegetable broth -- or more

2 tablespoons tomato paste

1/4 cup grated Parmesan cheese

 

Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes.

Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if

mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir

1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and

cook until liquid is almost absorbed and barley is almost tender, about 30

minutes.

Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is

tender and mixture is creamy, stirring occasionally and adding more broth if

necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

 

Source:

" Bon Appétit, November 1998, Cooking for Health "

 

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Per serving: 232 Calories (kcal); 4g Total Fat; (15% calories from fat); 16g

Protein; 35g Carbohydrate; 3mg Cholesterol; 545mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 4204 0 0 0 0 0 4032 0 0

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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