How to make Barley-Mushroom Risotto
Prep time: 5 minutes | Cook time: 55 minutes | Serves: 4
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
2 leeks, cleaned, ends removed and finely chopped, both white and green
parts
4 cups sliced mushrooms
2 teaspoons dried thyme
½ cup pearl barley
½ cup dry white wine
1½ cups low-sodium vegetable or chicken broth
1 cup water
3 cups fresh spinach leaves
1 teaspoon minced garlic
2 leeks, cleaned, ends removed and finely chopped, both white and green
parts
4 cups sliced mushrooms
2 teaspoons dried thyme
½ cup pearl barley
½ cup dry white wine
1½ cups low-sodium vegetable or chicken broth
1 cup water
3 cups fresh spinach leaves
1 Place
a large skillet over medium heat. Sauté the olive oil and garlic for 1
2 Add
the mushrooms and cook until tender and browned, about 4
3 Stir
in the thyme and barley. Cook for another 2 minutes.
4 Add
the wine and stir. Simmer for about 5 minutes, or until the liquid is
5 Add
the broth and water. Reduce the heat to low, cover the skillet, and simmer for 40 minutes. Stir
occasionally to make sure the barley does not stick to the bottom of the pan.
6 Gently
stir in the spinach and mix until it is wilted. Serve immediately.
Per Serving (½ cup):
Calories: 104; Total fat: 3g; Protein: 3g; Carbs: 16g; Fiber: 3g; Sugar: 1g; Sodium: 40mg
Calories: 104; Total fat: 3g; Protein: 3g; Carbs: 16g; Fiber: 3g; Sugar: 1g; Sodium: 40mg
