Risotto-Style Barley and Vegetables

Vegetable risotto is a nourishing vegetarian main-dish. To mix it up, heartier barley stands in for rice in this recipe.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Risotto-Style Barley and Vegetables

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Directions

  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.
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Nutrition Facts (Risotto-Style Barley and Vegetables)

  • Per serving:
  • 155 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 5 mg chol. ,
  • 244 mg sodium ,
  • 23 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
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