Barley "Risotto"

Substituting barley for rice gives this creamy side dish a whole new outlook. Parmesan cheese adds to the aroma, and a bit of raw carrot adds some crunch.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Start to Finish: 40 mins

Barley "Risotto"

Reviews (0)

Rate This!

Directions

  1. Saute chopped leeks in extra-virgin olive oil until softened; add quick cooking barley. Cook and stir for 1 minute. Add hot chicken stock, 1/2 cup at a time, stirring in each addition until the liquid is absorbed. When liquid is absorbed and mixture is creamy (about 25 minutes), remove saucepan from heat; stir in Parmesan cheese, shredded carrots, and tarragon. Makes 4 to 6 servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Barley "Risotto")

  • Per serving:
  • 277 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 17 mg chol. ,
  • 693 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 1 g sugar ,
  • 13 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close