risotto style barley and vegetables

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Risotto Style Barley and Vegetables

 

Recipe By :Better Homes & Gardens

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup thinly sliced zucchini

1/3 cup chopped onion

1/3 cup chopped carrot

1/4 teaspoon dried rosemary -- crushed

1/8 teaspoon black pepper

1 tablespoon olive oil or cooking oil

2/3 cup quick-cooking barley

1 3/4 cups Vegetable Stock -- (or

14 1/2 ounces canned vegetable broth)

1/4 cup evaporated milk

or half-and-half or light cream

 

Start to Finish: 30 minutes

 

1. In a medium saucepan cook and stir the zucchini, onion, carrot, rosemary, and

black pepper in hot oil just until vegetables are tender. Stir in barley.

 

2. Meanwhile, in a small saucepan bring Vegetable Stock to boiling. Reduce heat

and simmer. Slowly add 1 cup of the stock to barley mixture, stirring

constantly. Continue to cook and stir over medium heat until liquid is absorbed.

Add the remaining stock, about 1/2 cup at a time, stirring constantly until

liquid is absorbed. (This should take 10 to 15 minutes total.)

 

3. Stir in the evaporated milk. Cook and stir for 2 minutes more. Season to

taste with salt and additional black pepper.

 

Nutritional facts per serving (bhg.com) calories: 155, total fat: 6 g, saturated

fat: 1 g, monounsaturated fat: 4 g, polyunsaturated fat: 1 g, cholesterol: 5 mg,

sodium: 244 mg, carbohydrate: 23 g, total sugar: 2 g, fiber: 3 g, protein: 4 g,

vitamin A: 0%, vitamin C: 5%, calcium: 6%, iron: 4%, starch: 1 diabetic

exchange, vegetables: 1.5 diabetic exchange, fat: 1 diabetic exchange

 

Source:

" BHG Vegetarian Cooking "

Copyright:

" 2002 Meredith (Hardcover, spiral) ISBN 0696213451 "

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Per Serving (excluding unknown items): 255 Calories; 7g Fat (23.2% calories from

fat); 8g Protein; 42g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 736mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2

Fat.

 

NOTES : GRAINS AND BEANS: FAST

No doubt about it -- a vegetable risotto is a great vegetarian main-dish

mainstay; here, the concept takes an unexpected turn, with a delightfully nutty

barley base.

 

Nutr. Assoc. : 905952 0 0 0 0 986 86 0 2130706543 0 0