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Portobello Mushroom Barley

Prep time 17 mins
Cook time 21 mins
Yield 5 (3/4-cup) servings.

Ingredients

  • 1 small leek (about 1/4 pound)
  • Olive oil-flavored vegetable cooking spray
  • 1 teaspoon olive oil
  • 5 ounces fresh portobello mushrooms, chopped
  • 1 clove garlic, minced
  • 1 cup quick-cooking barley, uncooked
  • 1 2/3 cups canned no-salt-added beef broth
  • 1/3 cup dry white wine
  • 1/8 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 118
  • caloriesfromfat 15 %
  • fat 2 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 20.9 g
  • fiber 4 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 102 mg
  • calcium 0.0 mg

How to Make It

  1. Remove and discard root, tough outer leaves, and top from leek. Finely chop leek.

  2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chopped leek, mushrooms, and garlic; saute until mushrooms are tender. Add barley and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 16 to 18 minutes or until barley is tender and most of liquid is absorbed. Remove from heat; let stand 5 minutes. Sprinkle with cheese, and serve immediately.

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