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Barley Risotto With Mushrooms

Ingredients

Serves: Prep:  15min |Cook: 35min |Total: 50min
              

Directions

1.
In a medium bowl, combine the dried mushrooms and water. Let stand for 15 minutes.
2.
Line a fine sieve with a coffee filter or paper towels. Set over a medium saucepan. Pour the mushroom liquid through the sieve. Chop the mushrooms and set aside. Add the broth to the saucepan. Place over medium-low heat.
3.
Meanwhile, warm the oil in a Dutch oven set over medium heat. Add the button mushrooms, onion, garlic, and reserved dried mushrooms. Cook, stirring occasionally, for 3 to 4 minutes, or until the mushrooms start to soften. Add the barley, sage, and salt. Cook, stirring, for 2 minutes.
4.
Add about 1 cup of the broth mixture. Cook, stirring constantly, for 5 minutes, or until the broth is absorbed. Cook, stirring frequently and adding 1/2 cup of the broth mixture at a time, for 20 to 25 minutes, or until the barley is tender. Top with the Parmesan.
Recipe Tips
Barley is a complex carbohydrate that is rich in fiber. This cereal grain is usually sold pearled, meaning that the husk is removed and the kernel is polished. Look for pearled barley in the rice and pasta section of your supermarket. Other barley products you may want to try include quick-cooking barley, barley flour, and barley flakes.

Nutritional Facts per serving

CALORIES 202.1 CAL

FAT 4.8 G

SATURATED FAT 2 G

CHOLESTEROL 8.3 MG

SODIUM 399.1 MG

CARBOHYDRATES 32.2 G

TOTAL SUGARS 1.3 G

DIETARY FIBER 6.3 G

PROTEIN 9.2 G
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