Barley Risotto With Spinach and Parmesan |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A Satisfying Barley Dish from the South Beach Diet's Daily Dish (Phase 2). This warm and wonderful one-pot dish is a perfect addition to any meal, will help fill you up and boost your fiber intake. It can also be made in advance to accommodate a busy schedule. Ingredients:
2 teaspoons extra virgin olive oil |
1 small onion, chopped |
3/4 cup barley |
1/2 teaspoon dried thyme |
salt and pepper |
4 cups reduced-sodium chicken broth, divided |
1 (10 ounce) package frozen spinach, thawed |
1/4 cup parmesan cheese, grated |
Directions:
1. Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
2. Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.
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