1) Preheat the oven to 180°C (350°C/Gas 4). Heat the oil in a flameproof casserole dish over medium heat and saute the onions and garlic for about 3 minutes, or until soft. Add the mushrooms and cook for 1 minute, then add the barley, barbecue sauce and hot stock. Stir well and season with pepper.
2) Cover with the lid and bake for 40-45 minutes. After this time, place the trout fillets on top of the risotto, squeeze over the lemon juice and season with pepper. Replace the lid and cook for a further 15 minutes.
3) Flake the trout into large pieces and gently combine with the barley risotto. Sprinkle with the dill and serve with lemon wedges, for squeezing over if desired. Serve with either a green salad or steamed green vegetables.
To reduce cooking time, cover the barley with water in the morning and leave to soak for the day.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 45.8mg||14 %|
|Sodium 58.8mg||2 %|
|Potassium 549.4mg||14 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 41.7g|
|Protein 22.6g||32 %|
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Calories per serving: 350
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