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Amount per serving
- Calories: 174
- Fat: 1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 6g
- Carbohydrate: 36g
- Fiber: 8g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 154mg
- Calcium: 37mg
- 1 ounce dried porcini mushrooms, chopped
- 1 large leek, white and pale green parts only
- 1 pound white mushrooms
- 1 1/2 cups pearl barley, rinsed
- 4 cups low-sodium vegetable broth
- 2 thyme sprigs
- Salt and pepper
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1. In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.
- 2. Halve leek lengthwise; thinly slice crosswise. Wash and dry leek. Slice 4 white mushrooms. Trim and quarter remaining ones. Add leek, quartered mushrooms, barley, broth and thyme to a slow cooker.
- 3. Lift porcinis out of water. Rinse, rubbing to remove grit, and drain; add to slow cooker. Strain soaking liquid into slow cooker; stir. Cover and cook on high until barley is tender, 2 1/2 to 3 hours.
- 4. Remove and discard thyme sprigs. Season with salt and pepper. Stir in half of parsley. Divide risotto among bowls. Scatter reserved mushrooms and remaining parsley on top. Serve immediately.
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