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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Risotto-Style Barley and Vegetables
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Directions
- 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.
- 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.)
- Stir in the evaporated milk. Cook and stir for 2 minutes more. Season to taste with salt and additional black pepper.
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.