Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Barley makes a tasty stand-in for rice in this hearty, fiber-rich risotto. All you need to complete the meal is a salad and glass of white wine.

Liz Zack
Recipe by Cooking Light January 2007

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Yield:
6 servings (serving size: about 3/4 cup risotto, about 1 tablespoon cheese, about 1 tablespoon nuts, and 1 teaspoon parsley)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.

  • Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente. Add the remaining 1 cup broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans, and parsley.

Nutrition Facts

325 calories; calories from fat 30%; fat 11g; saturated fat 2.8g; mono fat 5.4g; poly fat 2.1g; protein 12.2g; carbohydrates 47.3g; fiber 10.3g; cholesterol 8mg; iron 2.3mg; sodium 566mg; calcium 197mg.
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