Recipe Details

Barley Risotto with Roasted Vegetables

Number of Servings: 2

Serving Size: 1 1/2 cups

A hearty "casserole" type dish that will please children and adults alike!

Name: Amount:
Cooking spray
sweet potato (about 4 oz), peeled and cut into 1/2–in cubes 1 small
red bell pepper, cut into 1-in pieces 1 small
parsnip, peeled and cut crosswise into 1/2–in slices 1 small
red onion, cut into 1-inch strips 0.50 small
pepper 0.25 tsp
olive oil 2 tsp
medium garlic clove, minced 1
dried oregano, crumbled 0.25 tsp
dried basil, crumbled 0.25 tsp
uncooked quick-cooking barley 0.25 cup
and 1/2 cup low-sodium vegetable broth, divided use 0.50 cup
shredded or grated Parmesan cheese 2 Tbsp
1:

Preheatoven to 400°F.Lightly spray an 8 x 8 baking pan with cooking spray.

2:

In the baking pan, stir together the sweet potato, bell pepper, parsnip, and onion. Sprinkle the pepper over the vegetables.

3:

Lightly spray with cooking spray.Bake for 15 minutes. Remove from the oven.

4:

Stir the vegetables and lightly spray with cooking spray.

5:

Meanwhile, in a medium saucepan, heat the oil over medium-low heat, swirling to coat the bottom.

6:

Cook the garlic, oregano, and basil for 15 to 20 seconds, or until the garlic is tender-crisp, stirring occasionally. Stir in the barley.

7:

Increase the heat to medium and cook for 30 seconds to lightly toast. Slowly pour in 1/2 cup broth, about 2 tablespoons at a time, stirring constantly and waiting until the liquid is absorbed before adding the next 2 tablespoons.

8:

Stir in the remaining 1/2 cup broth all at once.

9:

Bring to a simmer over medium heat.

10:

Reduce the heat and simmer, covered, for 8 to 9 minutes, or until the barley is tender.

11:

Remove from the heat. Let stand for 5 minutes.

12:

Stir in the Parmesan.Spoon onto plates. Top with the vegetables.

Nutritional Information (per serving)
Calories 235
Calories from Fat 70
Total Fat 8g
Saturated Fat 2g
Cholesterol 10mg
Sodium 210mg
Potassium n/a
Carbohydrates 37g
Dietary Fiber 5g
Sugars 7g
Protein 7g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Vegetable 1 Fat