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Barley "Risotto"

74 Reviews
92% would make this recipe again

Pearl barley makes a very good risotto — and with almost no stirring at all.

Preparation : 5 min Cooking : 30 min Standing : 5 min
180 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

1/2 shallots, finely chopped 20 g
1 tsp olive oil 5 mL
1/2 cup pearl barley 90 g
1 cup chicken broth 250 mL
1/3 cup water 85 mL
salt [optional]
ground pepper to taste [optional]

Method

  1. Heat the oil in a saucepan over medium heat. Add the shallot, sprinkle with salt, then sauté until the shallot begins to soften, about 3 min.
  2. Add the barley, then cook 3 min with constant stirring. Pour in the broth and water. Bring to a boil, then reduce the heat to 'low' and cover. Cook until the barley is al dente, about 30 min.
  3. Remove the saucepan from the heat, stir once, cover and let stand 5 min. Adjust the seasoning and serve.

Nutrition Facts Table

per 1 Serving (140g)

Amount

% Daily Value

Calories

180

Fat

2 g

3 %

Saturated 0.3 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

38 g

13 %

Fibre

3 g

14 %

Sugars

0 g

Protein

3 g

Vitamin A

2 %

Vitamin C

1 %

Calcium

2 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Cholesterol, Sugar, Trans Fat
Low  :
Fat, Saturated Fat, Sodium
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Manganese, Niacin, Selenium
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Fats ½

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Members' Reviews

74 Reviews (67 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
wmccullo
november 05, 2014 | I would make this recipe again

used beef broth instead.

Useful 0
eden@sasktel.net
december 31, 2013 | I would make this recipe again

This was good - kids and parents enjoyed it. I should have salted it more as I don't salt my homemade chicken broth.

Useful 0
claforet
september 10, 2013

It was an okay recipe. I found a little bit bland. It's okay as a side dish I guess.

Useful 0
alex.sarakbi
september 17, 2013

***Update*** At 3 servings the result was much better, but the liquid wasn't entirely absorbed after 30 minutes even though I didn't add the water The recipe was a total disaster... I'm not sure if it was because I was cooking one service, but cooking 1/4 a shallot for 3 minutes, and 1/4 cup of barley for 30 minutes! The result was barely eatable although I removed it from the stove (low heat) before the end of the 30 minutes (when I started smelling it burn!)...

Useful 0
slightlywoman
october 20, 2012 | I would make this recipe again

I used Arborio Rice instead of barley

Useful 0

This recipe is in the following categories

Rice/Grain | Side dishes | Low Saturated Fat | Artery-healthy | Heart-healthy | Halal | Low Cholesterol | Low Fat | Low Sodium | Kosher

Top Reviews

View All Reviews
Katharsis
april 05, 2009 | I would make this recipe again

This was a very nice change from rice. Love the texture of the barley, I usually only put it in soup. Going on the menu as a frequent side dish option!

Useful 3
MilkyDay
february 13, 2009 | I would make this recipe again

I tried this recipe to change from the usual rice or potato side dish. We all loved it.

Useful 3
wmccullo
november 05, 2014 | I would make this recipe again

used beef broth instead.

Useful 0