MOCK RISOTTO
A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
- 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.
Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams
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