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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Low in fat, but high in fiber, this delicious dish from our Test Kitchen puts a twist on typical risotto. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. 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 |
Directions:
1. In a small saucepan, bring water to a boil; add bouillon and stir until dissolved. Reduce heat and keep warm.
2. 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.
3. 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.
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