BARLEY RISOTTO WITH SPINACH AND PARMESAN

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Barley Risotto With Spinach and Parmesan image

A Satisfying Barley Dish from the South Beach Diet's "Daily Dish" (Phase 2). This warm and wonderful one-pot dish is a perfect addition to any meal, will help fill you up and boost your fiber intake. It can also be made in advance to accommodate a busy schedule.

Provided by WendyMaq

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 teaspoons extra virgin olive oil
1 small onion, chopped
3/4 cup barley
1/2 teaspoon dried thyme
salt and pepper
4 cups reduced-sodium chicken broth, divided
1 (10 ounce) package frozen spinach, thawed
1/4 cup parmesan cheese, grated

Steps:

  • Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
  • Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.

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