BARLEY RISOTTO WITH HAM AND MUSHROOMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
- Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
- Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g
Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams
SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
BARLEY, CHICKEN & MUSHROOM RISOTTO
Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
- Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 564 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
CHICKEN & PEARL BARLEY RISOTTO
Tender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
- Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
- When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it's ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.
Nutrition Facts : Calories 463 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.3 milligram of sodium
MUSHROOM BARLEY RISOTTO
Barley replaces rice in this twist on the classic Italian risotto.
Categories Mushroom Side High Fiber Barley Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
- Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
- Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.
BARLEY RISOTTO WITH MUSHROOMS AND DILL
Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
- Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
MUSHROOM BARLEY "RISOTTO"
Categories Mushroom Side Vegetarian Quick & Easy High Fiber Parmesan Barley Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.
MUSHROOM BARLEY RISOTTO
I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!
Provided by yogiclarebear
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth to a boil. Cover and turn off the heat.
- Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
- Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
- Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
- Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
- Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6
CHICKEN & MUSHROOM BARLEY RISOTTO
A Weightwatchers recipe with 6pts value per serve. The barley gives the risotto a nice chewy texture and makes for a really filling meal. I only had brown mushrooms available so was unable to obtain the porcini and enoki mushrooms and the recipe still tasted delicious.
Provided by Kiwi Kathy
Categories Grains
Time 1h5m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken stock, porcini mushrooms and 2½ cups cold water in a medium saucepan over a medium heat and bring to the boil. Remove from heat and keep hot.
- Heat the oil in a large deep frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add the quartered Swiss brown mushrooms, then cook stirring for 2 - 3 minutes or until tender.
- Stir in the barley and wine. Bring to the boil. Reduce heat and simmer until the wine has evaporated.
- Add the hot stock to the barley mixture, one ladle (1/2 cup) at a time, stirring continuously, until all the liquid is absorbed and the barley is tender (this should take about 40 minutes). Stir in the enoki mushrooms and chicken during the last 5 minutes of cooking time.
- Stir in chopped chives.
- Serve risotto immediately sprinkled with cheese.
- Serve with a zero points value salad of mesclun, red onion, sliced green olives dressed in balsamic vinegar.
Nutrition Facts : Calories 466.6, Fat 14.2, SaturatedFat 3.6, Cholesterol 52.7, Sodium 366.6, Carbohydrate 53.2, Fiber 10.4, Sugar 6.4, Protein 29.2
More about "chicken mushroom barley risotto recipes"
BARLEY RISOTTO WITH CHICKEN, MUSHROOMS AND GREENS
From williams-sonoma.com
5/5 (1)
CHICKEN AND MUSHROOM PEARL BARLEY RISOTTO | TESCO REAL …
From realfood.tesco.com
4/5 (23)Total Time 50 minsCategory DinnerCalories 527 per serving
MUSHROOM BARLEY RISOTTO - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN AND MUSHROOM BARLEY RISOTTO - CAMPBELLS …
From campbellsanz.com
BARLEY RISOTTO WITH MUSHROOMS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BARLEY AND CHICKEN RISOTTO - DASH OF HERBS
From dashofherbs.com
BARLEY RISOTTO RECIPE WITH CHICKEN MUSHROOMS AND EDAMAME
From massel.com
Servings 4Total Time 1 hr 15 minsEstimated Reading Time 2 mins
MUSHROOM CHICKEN BARLEY RISOTTO RECIPE - TRADITIONAL RECIPES - 2022
From jm.sonuniigaam.in
MUSHROOM AND BARLEY RISOTTO RECIPE | MYRECIPES
From myrecipes.com
BARLEY AND MUSHROOM RISOTTO - THE GLOBE AND MAIL
From theglobeandmail.com
MUSHROOM BARLEY RISOTTO RECIPE - RECIPES.NET
From recipes.net
EASY MUSHROOM BARLEY RISOTTO | CANADIAN LIVING
From canadianliving.com
MUSHROOM & BARLEY RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
ASPARAGUS, CHICKEN, AND MUSHROOM RISOTTO | GOBARLEY
From gobarley.com
MUSHROOM BARLEY RISOTTO | CANADIAN LIVING
From canadianliving.com
HUNTER STYLE CHICKEN & BARLEY RISOTTO RECIPE - COOK WITH …
From cookwithcampbells.ca
PEARL BARLEY, CHICKEN AND MUSHROOM RISOTTO - RETIREMENT NOW
From retirementnow.com.au
CHICKEN MUSHROOM BARLEY CASSEROLE | HOMEMADE & YUMMY
From homemadeandyummy.com
MUSHROOM BARLEY RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BAKED MUSHROOM AND HERB BARLEY RISOTTO - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
CHICKEN WITH BARLEY AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
CREAMY BAKED BARLEY RISOTTO WITH MUSHROOMS - TRUE NORTH KITCHEN
From true-north-kitchen.com
BARLEY RISOTTO WITH MARINATED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM BARLEY RISOTTO WITH CHICKEN - FITNESS TIPS | 2022
From keleefitness.com
BARLEY RISOTTO WITH MUSHROOMS - FAMILYSTYLE FOOD
From familystylefood.com
MUSHROOM BARLEY RISOTTO WITH CHICKEN - JERSEY SHORE SCENE
From jerseyshorescene.com
BEST SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPES | FOOD …
From foodnetwork.ca
CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH
From wellplated.com
CHICKEN BARLEY RISOTTO — UNWRITTEN RECIPES
From unwrittenrecipes.com
CHICKEN AND PEARL BARLEY RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BARLEY & MUSHROOM RISOTTO — EVERYDAY GOURMET
From everydaygourmet.tv
BARLEY AND MUSHROOM RISOTTO RECIPE - COUNTRY GROCER
From countrygrocer.com
MUSHROOM CHICKEN BARLEY RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
CREAMY BARLEY SOUP - THERESCIPES.INFO
From therecipes.info
CHICKEN RISOTTO RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
MUSHROOM BARLEY “RISOTTO” WITH TRUFFLE CHEESE, HERB AND …
From gordonramsay.com
MUSHROOM BARLEY RISOTTO - CHEF MICHAEL SMITH
From chefmichaelsmith.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love