Pearl barley makes a very good risotto — and with almost no stirring at all.
1 | shallots, finely chopped | 40 g | |
1 tbsp | olive oil | 15 mL | |
1 cup | pearl barley | 180 g | |
2 cups | chicken broth | 500 mL | |
2/3 cup | water | 170 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (140 g)
Amount % Daily Value |
Calories 190 |
Fat 3 g 5 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 38 g 13 % |
Fibre 3 g 14 % |
Sugars 0 g |
Net Carbs 35 g |
Protein 3 g |
Vitamin A 2 % |
Vitamin C 1 % |
Calcium 2 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | ½ |
Fats | ½ |
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!
I tried this recipe to change from the usual rice or potato side dish. We all loved it.
It was an okay recipe. I found a little bit bland. It's okay as a side dish I guess.