Barley Risotto

Barley Risotto, a wonderful way to get whole grain. Easy, scrumptious vegetarian recipe. Leave out the parmesan cheese and it would be vegan, and still mighty good.

Barley Risotto (vegan)

Barley Risotto, Delicious Side Dish or Main Dish

Hi. It’s Lois, telling you about an easy vegetarian dish, Barley Risotto.

When I was diagnosed as diabetic, I began to look for interesting, tasty whole-grain dishes that are low in fat. I have always loved barley in commercial vegetable soup. I thought I would probably like it other ways, too.

Barley Risotto is a very filling and delicious vegetarian dish. It can be used as a  side dish or as the main casserole. It’s hearty and surprisingly flavorful. I serve it with a green salad and fruit. Simple. Delicious meal.

The recipe is based on a Moosewood Restaurant recipe called “Risotto-style Barley” found in Moosewood Restaurant New Classics, one of my favorite cookbooks.

What You Need

You need pearled Barley, of course, a knife, some measuring cups and spoons and some good pans. It’s likely you have everything else just sitting around in your kitchen Right?

Arrowhead Mills Pearled Barley, 28 Ounce. Buy it on Amazon.

Dalstrong Knife Set Block – Shadow Black Series – Black Titanium Coated German HC Steel – 5-Piece. Buy it on Amazon.

Barley Risotto Recipe

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Barley Risotto

Creamy vegetarian, whole grain dish.

Course Main Course, Side Dish

Cuisine American

Keyword Barley Risotto

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Author Recipe Idea Shop/Lois Carter Crawford based on Moosewood Restaurant's recipe

Ingredients

• 2 1/2 cups vegetable stock
• 1/2 teaspoon dried ground thyme
• 1/4 teaspoon crumbled saffron (optional)
• 3 tablespoons olive oil
• 1 medium onion (chopped, about 1 cup)
• 3 cloves garlic (minced)
• 1 cup pearl barley
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese

Instructions

1. Place vegetable stock and spices in a small saucepan and bring to a boil. Cover and set aside.

2. Heat 2 tablespoons of oil in a large skillet. Add leeks and garlic. Saute on medium heat for about 5 minutes until softened.

3. Stir in the barley and toss to coat with oil. If needed, add one more tablespoon of oil. 

4. Add wine and cook until wine is absorbed, stirring frequently.

5. Add the stock you set aside earlier and bring to a boil. Cover and reduce the heat to low. 

6. Continue to cook until the liquid is all absorbed and the barley is al dente, about 30-35 minutes, stirring frequently.

7.  If the barley is too chewy, add a bit more liquid. 

8. Stir in the cheese until it melts and serve immediately.

https://recipeideashop.com/barley-risotto-2/

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Barley Risotto Nutrition

Barley Risotto Nutrition Label. Each serving is about 1/2 cup. Recipe serves 4-6.

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Barley Risotto, super good vegetarian side dish or main dish. Good carbs, lots of protein, low cal. #barleyrisotto #barleyrisottorecipe #vegertarianbarleyrisotto #vegetarianrecipes #recipes #recipeideashop

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