Barley 'Risotto' Style, with Green Garlic
Total time: 25 minutes
We try to eat a variety of grains. I have always loved barley in soup...why not as a side dish? If you don't have it or like it, substitute Orzo, everything else the same. My barley cooks in 15 minutes, check your package and increase cooking time if needed.
Ingredients:
- 1 tbs butter, 14.2gr, .5oz
- 1 - 2 green garlic, 24gr, .8oz (or 1/2 medium leek plus 1 clove of garlic)
- 1/2 cup barley, 75gr, 2.7oz
- 1/4 (60ml) cup white wine, 60gr, 2.1oz
- 3/4 (200ml) cup chicken stock, 170gr, 6oz (you may need a bit more to keep it creamy - depending on your barley)
- 1/4 cup fresh Parmesan cheese, grated, 25gr, .9oz
Instructions:
- Melt butter over medium-high heat in small saucepan.
- Add garlic/leek and sauté for 2 minutes.
- Add barley, wine, stock and bring to a simmer on medium heat.
- Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed.
- Stir in cheese.
- Remove from heat and serve. It should be loose and creamy, if not add a bit more stock.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 537 / 268.5 Total Carbohydrates: 63 / 31.5 Dietary Fiber: 12 / 6 Total Fat: 20 / 10 Saturated Fat: 12 / 6 Cholesterol: 51 / 25.5 Protein: 19 / 9.5 Calcium: 322 / 161 Sodium: 742 / 186 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
