Guest guest Posted October 16, 2007 Report Share Posted October 16, 2007 @@@@@ Rachel Ray's White Bean & Barley Risotto 1 large yellow onion, chopped 2 1/2 cups beef broth 1/2 cup pearl barley One 15-ounce can small white beans 1/4 cup chopped flat-leaf parsley In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve. Author: Stacey Crescitelli Source: Every Day with Rachael Ray magazine, October 2007 Formatted by Chupa Babi: 10.15.07 ----- ______________________________\ ____ Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us. http://surveylink./gmrs/_panel_invite.asp?a=7 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 I've made this with low-sodium veggie broth since, as far as I know, beef broth is not veggie. It's very easy and quite filling. Shen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 I have never heard of Rachel Ray's White Bean and Barley risotto. Is it a mix? And, I assume the author made a mistake and did not use vegetable broth in the recipe. Thanks Kathleen > Rachel Ray's White Bean & Barley Risotto > 1 large yellow onion, chopped > 2 1/2 cups beef broth > 1/2 cup pearl barley > One 15-ounce can small white beans > 1/4 cup chopped flat-leaf parsley > > > > In a large saucepan, heat 2 tablespoons olive oil over > medium heat. Add the onion and cook until translucent, > about 6 minutes. Stir in the broth and barley and > bring to a boil. Lower the heat, cover and simmer > until the barley is tender, 30 to 40 minutes. Stir in > the white beans and simmer for 5 minutes. Season with > pepper, stir in the parsley and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 I'm certain it was supposed to be an edit. I know I have a lot of recipes I alter when I cook, on the computer with things like chicken or beef broth but I know to sub. when cooking. Fiona , " Kathleen M. Pelley " <kmpelley wrote: > > I have never heard of Rachel Ray's White Bean and Barley risotto. Is > it a mix? And, I assume the author made a mistake and did not use > vegetable broth in the recipe. > > Thanks > Kathleen > > > > > Rachel Ray's White Bean & Barley Risotto > > 1 large yellow onion, chopped > > 2 1/2 cups beef broth > > 1/2 cup pearl barley > > One 15-ounce can small white beans > > 1/4 cup chopped flat-leaf parsley > > > > > > > > In a large saucepan, heat 2 tablespoons olive oil over > > medium heat. Add the onion and cook until translucent, > > about 6 minutes. Stir in the broth and barley and > > bring to a boil. Lower the heat, cover and simmer > > until the barley is tender, 30 to 40 minutes. Stir in > > the white beans and simmer for 5 minutes. Season with > > pepper, stir in the parsley and serve. > Quote Link to comment Share on other sites More sharing options...
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