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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • Sauté 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.

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Nutrition Facts

277 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 17 mg cholesterol; 693 mg sodium. 286 mg potassium; 32 g carbohydrates; 4 g fiber; 1 g sugar; 13 g protein; 0 RE vitamin a; 2964 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 1 mg iron;

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