Sonoma Wild Mushroom and Barley Risotto - 3 pts

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Sonoma Wild Mushroom and Barley Risotto -

3 pts

 

Recipe By :The Sonoma Diet by Connie Guttersen

Serving Size : 5 Preparation Time :0:35

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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--------------------------------

1 1/2 ounces fresh chanterelle mushrooms --

stemmed oyster, and/or stemmed shiitake mushrooms,

sliced

1 large shallot -- finely chopped (1/2

cup)

1 clove garlic -- minced (1/2

teaspoon)

1 tablespoon extra-virgin olive oil

1/3 cup dry white wine

3 3/4 cups broth (reduced

sodium)

1/2 cup regular barley

Chopped fresh flat-leaf

parsley

 

1. In a large skillet cook mushrooms, shallot, and

garlic in hot oil over

medium heat for 5 to 10 minutes or until mushrooms are

tender and lightly

browned. Add wine. Bring to boiling; reduce heat.

Simmer, uncovered, about

5 minutes or until liquid is nearly evaporated.

 

2. Meanwhile, in a medium saucepan bring broth

to boiling; reduce

heat. Keep hot over very low heat.

 

3. Add barley to mushroom mixture; stir to coat. Add 1

cup of the hot

stock to the barley mixture. Cook over medium heat

until liquid is

absorbed, stirring occasionally. (This should take

about 15 minutes. If

the liquid absorbs too quickly, reduce the heat.)

Repeat with 2 cups more

of the hot broth, adding 1 cup at a time and cooking

until all the liquid

is absorbed before adding more, stirring occasionally.

(This should take

about 30 minutes.)

 

4. Stir in the remaining hot broth. Cook until the

barley is slightly

creamy and just tender. (This should take about 15

minutes. Increase the

heat slightly if the mixture is too wet.) Sprinkle

with parsley.

 

Nutrition Facts per serving: 145 cal., 3 g total fat

(0 g sat. fat), 0 mg

chol., 366 mg sodium, 23 g carbo., 4 g fiber, 5 g pro.

 

 

Description:

" 3 pts "

S(Formatted by Chupa Babi in MC):

" 01.26.06 "

Copyright:

" © 2005 by Connie Guttersen. "

T(Cooking Time):

" 1:00 "

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- - - - - - - - - -

 

Per Serving (excluding unknown items): 127 Calories;

3g Fat (23.2%

calories from fat); 3g Protein; 21g Carbohydrate; 4g

Dietary Fiber; 0mg

Cholesterol; 4mg Sodium. Exchanges: 1 Grain(Starch);

1 1/2 Vegetable; 1/2

Fat.

 

NOTES : ChupaNote: Used 2 teaspoons prepared roasted

minced

garlic. Added 1 teaspoon red pepper flakes to

the oil,

before added veggies.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2151 0

 

 

 

 

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