Best Barley Risotto Style Recipes

RISOTTO-STYLE BARLEY WITH MUSHROOMS

Risotto-Style Barley with Mushrooms image

Categories Herb Mushroom Tomato Side Sauté Low Fat Vegetarian High Fiber Parmesan Barley Fall Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup chopped onion
12 ounces coarsely chopped button and/or crimini mushrooms
1 large portobello mushroom, gills removed, cap and stem chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 cup pearl barley
5 cups (or more) canned low-salt chicken broth or vegetable broth
2 tablespoons tomato paste
1/4 cup grated Parmesan cheese

Steps:

Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

RISOTTO-STYLE BARLEY WITH SPRING GREENS

Risotto-Style Barley with Spring Greens image

Categories Side Low Fat High Fiber Parmesan Barley Fennel Leek Spinach Lima Bean Spring Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 large leeks (white and pale green parts only), chopped
1 fennel bulb, finely chopped (about 1 1/2 cups)
1 teaspoon dried thyme
2 cups pearl barley
6 1/2 cups canned low-salt chicken broth
1/2 teaspoon saffron threads
1 1/2 cups frozen baby lima beans, thawed
1 6-ounce package fresh baby spinach, trimmed, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Fresh basil sprigs

Steps:

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes. Drain.
Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.

BARLEY, RISOTTO STYLE

Barley, Risotto Style image

Provided by Marian Burros

Categories weekday, side dish

Time 20m

Yield 6 servings as first course

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1/2 cup coarsely chopped onion
1 rib celery, sliced thin
1/2 cup white wine
Freshly ground black pepper to taste
1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
1 1/2 cups chicken broth
1/2 cup grated Pardo (Parmesan) cheese
1 tablespoon butter
8 medium mushrooms, sliced thin
Additional cheese, about 1/2 cup

Steps:

Saute the onion and celery quickly in butter, about 3 minutes.
Add wine; reduce wine over high heat. Season with pepper.
Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
Stir in cheese, butter and mushrooms.
Serve with additional cheese.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 2 grams, TransFat 1 gram