By Emily Richards
Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.
Baked Mushroom and Herb Barley Risotto
This creamy Baked Mushroom and Herb Barley Risotto is a breeze because there is no continuous stirring involved.
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Servings: 6 servings
Ingredients
- 2 tsp canola oil
- 8 oz mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1 tsp dried Italian seasoning
- 1 cup pot barley
- 1/2 cup roasted or drained oil-packed sun-dried tomatoes, chopped
- 4 cups ready-to-use vegetable broth
- 1/4 cup herb cream cheese
Instructions
- Preheat oven to 400°F (200°C).
- In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains.
- Stir in barley until coated. Stir in roasted tomatoes and broth; bring to boil.
- Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm.
- Remove from oven and stir in cream cheese until melted and creamy.
Video
Notes
For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL), with the roasted tomatoes.
Nutrition Facts
Baked Mushroom and Herb Barley Risotto
Amount per Serving
Calories
209
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
6
mg
2
%
Sodium
741
mg
32
%
Potassium
409
mg
12
%
Carbohydrates
36
g
12
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
586
IU
12
%
Vitamin C
13
mg
16
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Image credit: Matt Johannsson, Reflector Inc.
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