Ann's Quick Barley and Mushroom Risotta with Kale

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Ann's Quick Barley and Mushroom Risotta with Kale

2 t. olive oil

1 large onion (1 c. chopped)

1 package sliced portobello mushrooms

2-3 cups well chopped kale

1 t. bottled minced garlic

1 can veggie broth or onion soup

3/4 cup quick-cooking barley

2 T non-fat sour cream

salt and pepper

 

 

 

 

In large nonstick skillet with lid, heat oil; peel and chop onion,

adding it to skillet as you chop. Chop mushrooms in large chunks and

add them; then add kale.

 

Raise heat to medium-high and cook 1 minute. Add garlic, broth, and

barley and stir well; cover skillet, raising heat and bring to boil.

 

Stir from time to time, cooking 10-12 minutes, adding some red wine

if too dry. Stir in sour cream. [tested 10/99]

 

MC format by Chupa Babi: 01.16.06

Source: Ann's Recipes for the Cholesterol Challenged

 

ChupaNote: Added 1/2 teaspoon red pepper flakes to cooking oil at

the beginning.

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