Try this Mushroom Barley "Risotto" recipe, or contribute your own.
Suggest a better descriptionIn a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted, stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste. Serves 2. Gourmet November 1992
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1870 | ||
Calories from Fat: 1481 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 164.5g | 219 % | |
Saturated Fat 103.4g | 517 % | |
Monounsaturated Fat 42.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 431.6mg | 133 % | |
Sodium 695.5mg | 24 % | |
Potassium 541.9mg | 14 % | |
Total Carbohydrate 94.9g | 28 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 74.2g | ||
Protein 15.3g | 22 % | |
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: 1870
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