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
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
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
SPINACH & BARLEY RISOTTO
This creamy dish uses a can of barley to cut the cooking time to just 25 minutes. It's a healthy, low calorie dinner option that provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.
- Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.
Nutrition Facts : Calories 346 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
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 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
MUSHROOM & SPINACH RISOTTO
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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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CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH
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5/5 (7)Total Time 50 minsCategory Main Course, Side DishCalories 526 per serving
- Brush off the mushrooms with a barely damp paper towel. Cut the creminis into thick slices. Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.
- In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and sauté until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushroom’s leftover liquid into the saucepan along with the chicken stock.
- Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning). Add 3 cloves minced garlic and sauté just until fragrant, about 15 seconds, watching carefully so that the garlic doesn’t burn. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach.
- Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil and heat until the butter melts. Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes. Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute. Add the wine. Stir and cook for 2 minutes.
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