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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total:
40 mins
Servings:
4
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Ingredients

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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; fat 11g; cholesterol 17mg; saturated fat 4g; carbohydrates 32g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 1g; protein 13g; vitamin a 2964IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.8mg; vitamin b6 0.2mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 693mg; potassium 286mg; calcium 191.8mg; iron 1.4mg.
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