SPINACH AND MUSHROOM PEARL BARLEY RISOTTO
A new recipe for risotto that you will love. Use pearl barley instead of rice, with mushrooms and spinach, it makes an easy but filling meal for one.
Provided by olivemagazine
Time 40m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Fry the mushrooms in a spray of oil for 3 minutes until golden. Season and scoop out the pan. Fry the onion in another spray of olive oil for 2 minutes before adding the thyme and garlic, and fry for 1 minute. Add the barley, mix with the onions and gradually add the stock, stirring frequently. Simmer for 25-30 minutes until the barley is tender, adding more stock if needed. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. Season and cook for 2 more minutes until the spinach has wilted.
Nutrition Facts : Calories 304 calories, Fat 5.4 grams fat, Carbohydrate 51.7 grams carbohydrates, Fiber 6.9 grams fiber, Protein 12.9 grams protein, Sodium 1.6 milligram of sodium
SPINACH-BARLEY RISOTTO
Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.
Nutrition Facts : Calories 450, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
MUSHROOM AND SPINACH BARLEY RISOTTO
Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre.
Provided by Nikkei
Categories Spinach
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
- Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
- Add the barley and coat with oil.
- Add stock and bring to the boil.
- Place barley mix in slow cooker and add mushrooms, including soaking water.
- Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
- When barley is tender, add spinach and mix well.
- Add parmesan and serve with black pepper.
- Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.
Nutrition Facts : Calories 382.5, Fat 9.2, SaturatedFat 3.2, Cholesterol 11, Sodium 249.1, Carbohydrate 61.9, Fiber 15.2, Sugar 4.1, Protein 17.7
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- Stir through the rocket, cook for 1 min, then divide between bowls.
Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
SHRIMP, SPINACH, AND MUSHROOM BARLEY RISOTTO
Make and share this Shrimp, Spinach, and Mushroom Barley Risotto recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil over med-high heat.
- Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
- Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
- In a large Dutch oven, heat oil over med-high heat.
- Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
- Remove mushroom mixture from skillet; set aside, and keep warm.
- Add barley to pan, and cook for 1 minute, stirring constantly.
- Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
- Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
- Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
- Taste and adjust seasoning; serve immediately.
Nutrition Facts : Calories 351.6, Fat 7.5, SaturatedFat 2.3, Cholesterol 102.7, Sodium 1155.7, Carbohydrate 44.4, Fiber 10.2, Sugar 2.6, Protein 24.5
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MUSHROOM AND SPINACH PEARL BARLEY RISOTTO RECIPE
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5/5 (3)Category Discover One-PotsCuisine Italian RecipesCalories 419 per serving
- Heat the oil in a heavy-based pan, then fry the shallots for 6-7 minutes until soft. Add the garlic, thyme and mushrooms, then fry for 5 minutes more. Add the pearl barley and stir for a minute. Pour in the wine and bubble for 5 minutes or until mostly reduced.
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