51367 creamy pea barley risotto reduced Recipes

reduced-sodium chicken broth, sliced fresh mushrooms, quick-cooking barley, red sweet peppers (about 1 lb) or 2 large yellow sweet peppers (about 1 lb) or 2 large green sweet peppers (about 1 lb), egg, beaten, shredded reduced-fat mozzarella cheese (3 oz), tomato, peeled, seeded, and chopped (about 3/4 cup), shredded zucchini, soft breadcrumbs, snipped fresh basil or 1/2 tsp dried basil, crushed, snipped fresh rosemary or 1/8 tsp dried rosemary, crushed, onion salt, bottled hot pepper sauce, fresh rosemary (optional), dried red chili pepper (optional)

olive oil, onions, chopped, chipotle hot sauce, fresh coarse ground black pepper, ground sea salt, bay leaves, minced garlic, dried split peas, rinsed, chicken broth, milk (for richer soup) or 1 cup half-and-half (for richer soup), pearl barley, diced carrot, cubed ham or 2 cups smoked turkey sausage

reduced-sodium teriyaki sauce, bone-in pork loin chops (8 oz each and 1/2 inch thick ), condensed cream of mushroom soup, undiluted, frozen peas and carrots, water, sweet red pepper, chopped, uncooked long grain rice, dried minced onion, pepper, shredded mexican cheese blend

sliced red onion, olive oil, arborio rice, white wine, crushed garlic, chicken fillets, peas, lemon, lemon zest, chicken stock

vegetable stock, tomatoes, diced, carrots, thinly sliced, shredded cabbage, split peas, barley, garlic cloves, minced (be generous here), minced fresh parsley

risotto rice (short grain rice), milk (low-fat is fine ), sugar (can sub splenda), vanilla extract, chocolate hazelnut spread (i use an organic 1)

reduced-fat reduced-sodium condensed cream of chicken soup, undiluted, reduced-fat cream cheese, cubed, fat-free milk, grated parmesan cheese, herb seasoned stuffing cubes, frozen chopped spinach, thawed and squeezed dry

reduced-fat garlic-herb spreadable cheese, reduced-fat cream cheese, half-and-half cream, garlic clove, minced, dried basil, dried thyme, celery salt, dill weed, salt, pepper, drops hot pepper sauce, chopped canned water-packed artichoke hearts, rinsed and drained, chopped roasted red peppers, tubes (8 oz each) refrigerated reduced-fat crescent rolls

water, quick-cooking barley, sugar snap peas, trimmed and sliced into matchsticks, flat leaf parsley, chopped fresh, red onion, finely chopped, extra virgin olive oil, lemon juice, salt, fresh ground pepper

split peas, barley, water, carrot, diced, celery, diced, onion, chopped, garlic cloves, minced, dried mushroom, sliced (optional), fresh thyme (or 1/2 tbsp dried ), cumin, rubbed sage, soy sauce, lemon juice (optional)

water, yellow split peas, barley, chicken soup base, bay leaf, stalks marjoram, chopped, stalks rosemary, chopped, stalks oregano, chopped, stalks celery, chopped, carrots, chopped, onion, chopped, ham, chopped, ground black pepper, salt

fresh sliced mushrooms, chopped onion, chopped green bell pepper, butter or 1/3 cup margarine, flour, chicken stock, milk (including 1/2 cup evaporated to make up the 2 cups), quick-cooking barley, worcestershire sauce, salt, dry parsley flakes, pepper

onion, finely diced, mushrooms, chopped in small pieces, butter, chicken bouillon, boiling water, cooked barley, half-and-half cream, salt, pepper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

onion, diced, oil, bay leaf, celery seed, split peas, barley, lima beans, water, salt, pepper, carrot, chopped, stalks celery, diced, parsley, chopped, potato, diced, basil, thyme

dried split peas, barley, salt, water, chopped carrots, stalks of chopped celery, diced potatoes, chopped parsley, dried basil, dried thyme, ground black pepper, vegetable oil, chopped onion, bay leaf, minced garlic

reduced-fat neufchatel cheese (use the block style, not the whipped kind .) or 1 (8 oz) package reduced-fat cream cheese (use the block style, not the whipped kind.), sugar, skim milk, vanilla, liqueur (i use licor 43, a type of sweet, bright yellow, spanish-made .)