Barley & Vegetable "Risotto"

By Greywolf

Ingredients

• 2 tsp. non-hydrogenated margarine
• 1 small onion, chopped
• 1-1/4 cups 25%-less-sodium vegetable broth
• 1/2 cup pearl barley, uncooked, well rinsed
• 1 large zucchini, finely chopped
• 1/2 cup grape tomatoes, cut in half
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese
• 1/4 cup chopped fresh basil

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from kraftcanada.com

Preparation

Step 1

Melt margarine in large saucepan on medium heat. Add onions; cook and stir 3 min. Stir in broth and barley. Bring to boil; cover. Simmer on low heat 25 min. or until barley is tender.

Stir in zucchini, tomatoes and dressing; cook, covered, 10 min., stirring occasionally. Remove from heat.

Add cheese and basil; mix lightly.