Side Pannel
Oyster Mushroom And Barley Risotto
Oyster Mushroom And Barley Risotto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes
Ingredients List
- 6 c Water
- 2/3 c Short-grain brown rice
- 2/3 c Pearl barley
- 1 ts Olive oil
- 1 lb Oyster mushrooms; thinly
- -sliced
- 1/2 c Vegetable broth
- 1/4 c Grated parmesan cheese
- 1/4 ts Ground black pepper
- 8 oz Sliced mushrooms
Directions
Traditionally risotto contains a considerable amount of cheese. This
version lets you enjoy the soft texture of grain and melted cheese with a
fraction of the calories. Oyster mushrooms give the recipe a flavor
reminiscent of seafood. Other mushrooms may be substituted.
1. In a large, heavy saucepan, bring the water to a boil. Add the rice and
barley and return to a boil, stirring frequently. Reduced heat to low and
simmer, uncovered, stirring occasionally, until the barley and rice are
tender and have absorbed most of the water, about 50 minutes.
2. About 10 minutes before the rice and barley are done, heat the olive oil
in a large frying pan over medium heat. Add the mushrooms, and saute until
barely tender, 8 to 10 minutes.
3. Add the barley-rice mixture to the mushrooms and stir to combine. Add
the broth, cheese, and pepper. Stir until the cheese melts and the mixture
is creamy.
4. To serve, divided among individual plates.
EACH CUP is 178 cals, 13%cff (3g fat), 33g carbs (5g fiber).
You will need: 4 oz each pearl barley and brown rice, preferrably short- or
medium-grain (not long grain), 1-oz cheese, and 6+1/2 cups sliced
mushrooms.
p 103.
version lets you enjoy the soft texture of grain and melted cheese with a
fraction of the calories. Oyster mushrooms give the recipe a flavor
reminiscent of seafood. Other mushrooms may be substituted.
1. In a large, heavy saucepan, bring the water to a boil. Add the rice and
barley and return to a boil, stirring frequently. Reduced heat to low and
simmer, uncovered, stirring occasionally, until the barley and rice are
tender and have absorbed most of the water, about 50 minutes.
2. About 10 minutes before the rice and barley are done, heat the olive oil
in a large frying pan over medium heat. Add the mushrooms, and saute until
barely tender, 8 to 10 minutes.
3. Add the barley-rice mixture to the mushrooms and stir to combine. Add
the broth, cheese, and pepper. Stir until the cheese melts and the mixture
is creamy.
4. To serve, divided among individual plates.
EACH CUP is 178 cals, 13%cff (3g fat), 33g carbs (5g fiber).
You will need: 4 oz each pearl barley and brown rice, preferrably short- or
medium-grain (not long grain), 1-oz cheese, and 6+1/2 cups sliced
mushrooms.
p 103.
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