Try this Pearl Barley Risotto with Scallions, Asparagus & Peas recipe, or contribute your own.
Suggest a better descriptionHeat one tablespoon oil in a medium pot over medium heat. When it shimmers, add scallions and shallots and cook until translucent, about two minutes.
Add broth, one cup water and barley and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is almost completely absorbed and barley is just tender, about 25 minutes.
Add a half cup of water, asparagus and peas; cook; stirring, until barley is tender, about 5 more minutes.
Stir in herbs, zest, and remaining tablespoon of oil. Season with salt and pepper, to taste, and serve immediately.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 38 | ||
Calories from Fat: 11 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 370.4mg | 13 % | |
Potassium 167.1mg | 4 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.8g | ||
Protein 1.6g | 2 % | |
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: 38
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