Pearl barley is a nice alternative to arborio rice in this rich and creamy risotto. Serve with a sprinkling of Parmesan cheese alongside saute shrimp for a simple yet elegant dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2007
- 1 1/4 cup pearl barley
- 2 tablespoons extra-virgin olive oil
- 1 small onion diced
- 1 fennel bulb diced
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/3 cup dry white wine
- 2 1/2 cups sodium-reduced chicken stock
- 1/4 cup chopped fresh parsley
MethodIn saucepan, toast barley over medium heat, stirring often, until light golden and fragrant, about 5 minutes. Transfer to bowl.
In same saucepan, heat oil over medium heat; fry onion, fennel, garlic, salt and thyme until softened, about 6 minutes.
Stir in wine; cook, stirring, until almost no liquid remains, about 2 minutes. Stir in barley; cook, stirring, for 1 minute.
Add stock and 2 cups (500 mL) water; bring to boil. Cover, reduce heat and simmer, stirring occasionally, for about 30 minutes or until barley is tender and no liquid remains. Remove from heat; stir in parsley. Let stand, covered, for 5 minutes.
Nutritional facts Per serving: about
- Sodium 013 mg
- Protein 6 g
- Calories 321.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 58 g
- Iron 24.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 20.0