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.
Ingredients
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2/3 cup thinly sliced zucchini
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1/3 cup chopped onion
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1/3 cup chopped carrot
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1/4 teaspoon dried rosemary, crushed
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1/8 teaspoon black pepper
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1 tablespoon olive oil or cooking oil
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2/3 cup quick-cooking barley
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13/4 cups Vegetable Stock (recipe, page 18) or one 14 1/2-ounce can vegetable broth
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1/4 cup evaporated milk, half-and-half, or light cream
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.
Nutrition information
Calories 155, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 5 mg, Sodium 244 mg, Carbohydrate 23 g, Total Sugar 2 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 6%, Iron 4%. Exchanges: Vegetable 1.5, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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