Barley Risotto With Caramelized Leeks and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cooking Light. December 2003. Ingredients:
2 tablespoons olive oil |
3 cups chopped leeks (about 3 large) |
3 cups sliced cremini mushrooms (about 8 ounces) |
1 cup uncooked pearl barley |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 (14 ounce) cans reduced-sodium fat-free chicken broth |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally.
2. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly.
3. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
4. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.
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