Barley Risotto

By dashy_65

Ingredients

• 3 cups water
• 3 teaspoons sodium-free chicken bouillon granules
• 3/4 cup medium pearl barley
• 1/4 cup finely chopped onion
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1/2 cup white wine or additional water
• 3 tablespoons minced fresh parsley
• 2 teaspoons grated lemon peel
• 1/8 teaspoon salt

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, bring water to a boil; add bouillon and stir until dissolved. Reduce heat and keep warm.

In a large nonstick skillet over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same skillet, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.

Add heated bouillon, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 20 minutes). Add the parsley, lemon peel and salt; cook and stir until heated through. Serve immediately. Yield: 4 servings.

1/2 cup: 175 cal, 2g fat, 84mg sodium, 32g carb, 6g fiber