Barley "Risotto"

2 Reviews
100% would make this recipe again

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

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Preparation : 5 min Cooking : 30 min Standing : 5 min
120 calories/serving

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
1 pinch 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 (90 g)

Amount

% Daily Value

Calories

120

Fat

1 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

25 g

8 %

Fibre

2 g

9 %

Sugars

0 g

Net Carbs

23 g

Protein

2 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

1 %

Iron

9 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 0
Fats 0
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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