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Risotto Style Barley And Vegetables

Ingredients
  Olive oil/Cooking oil 1 Tablespoon
  Thinly sliced zucchini 2⁄3 Cup (10.67 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped carrot 1⁄3 Cup (5.33 tbs)
  Dried rosemary 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Quick cooking barley 2⁄3 Cup (10.67 tbs)
  Canned reduced sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Evaporated milk/Half and half/light cream 1⁄4 Cup (4 tbs)
Directions

1. Heat oil in a medium saucepan; add zucchini, onion, carrot, rosemary, and pepper. Cook and stir till vegetables are just tender; stir in barley.
2. Meanwhile, in a small pan heat broth till simmering. Carefully stir 1 cup hot broth into the barley mixture. Cook and stir over medium heat till liquid is absorbed. Add remaining broth, about 1/2 cup at a time, cooking and stirring till broth is absorbed. (This will take 15 to 20 minutes.) Stir in evaporated milk or cream; cook and stir 2 minutes more. Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Gourmet
Cook Time: 
25 Minutes

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