Bernaie'S Pearl Barley Risotto
Ingredients
- 3 Tbsp Olive Oil ⓘ
- 2 cups mushrooms ⓘ
- 2 cups beef broth, hot
- 3 Tbsp barbecue sauce ⓘ
- 1 cup celery, finely chopped ⓘ
- 2 cloves garlic ⓘ
- 1 cup pearl barley* ⓘ
- 1 cup of corn (frozen or canned and drained) ⓘ
- 6 Tbsp Parmesean, grated ⓘ
- *NOTE: in the morning, place the barley in a glass dish and cover with water to soak for the day; this will cut the cooking time in half and give a fluffier end result. Drain well before starting this recipe. ⓘ
Instructions
- Pre-heat oven to 350° F with a rack set in the middle of the oven.
- In a deep frying pan, heat 1 Tbsp oil and saute mushrooms. Remove fried mushrooms and set aside and keep pan at the ready to continue.
- In small saucepan, place broth and barbeque sauce to boil.
- In the same frying pan, now heat the second 1 Tbsp oil and saute celery for 2 minutes. Add garlic and saute for 30 seconds more.
- Add fried mushrooms back into the frying pan. Add the third 1 Tbsp of oil and then add the drained (but pre-soaked) barley. Stir well to coat each grain of barley with the oil, then add the hot broth and barbeque sauce. Now add the corn nibblets. Bring pan to a boil.
- While the pan is coming to a boil, take a deep, oven-proof dish (one with a cover), coat it with cooking spray, then carefully pour the contents of the frying pan into the oven-proof dish. Cove and place in the pre-heated oven for 25 minutes.
- Add the parmesean, bake for another five minutes.
- Serve with chicken and broccoli for a healthy meal.
Nutrition & Diet Analysis (per serving)
607
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).