Try this Mark Peels Barley Risotto recipe, or contribute your own.
Suggest a better descriptionIn a large (at least 2-quart) pot, bring 6 cups of salted water to a boil. Add the barley and rice and let simmer for 25 minutes, or until tender. Drain any water that remains after the barley and rice are cooked. Melt the butter in a large skillet. Add the mushrooms and slowly cook over low heat for about 7 to 10 minutes. Mix in the cooked barley and rice and the chicken broth. Salt to taste and serve. NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, which is greater than the sum of its parts. This is a speedy risottolike dish. Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different." Recipe by: The Supper Book - Marion Cunningham Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 | ||
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Calories: 291 | ||
Calories from Fat: 83 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 222.3mg | 8 % | |
Potassium 361.6mg | 10 % | |
Total Carbohydrate 46.3g | 14 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 40.8g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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