Leek And Barley Risotto Recipes

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BARLEY RISOTTO WITH CARAMELIZED LEEKS AND MUSHROOMS



Barley Risotto With Caramelized Leeks and Mushrooms image

Make and share this Barley Risotto With Caramelized Leeks and Mushrooms recipe from Food.com.

Provided by dicentra

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3 cups chopped leeks (about 3 large)
3 cups sliced cremini mushrooms (about 8 ounces)
1 cup uncooked pearl barley
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (14 ounce) cans reduced-sodium fat-free chicken broth
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally.
  • Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly.
  • Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
  • Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.

Nutrition Facts : Calories 184.9, Fat 5, SaturatedFat 0.7, Sodium 400.3, Carbohydrate 32.3, Fiber 6.1, Sugar 2, Protein 4

LEEK AND BARLEY RISOTTO



LEEK AND BARLEY RISOTTO image

A very hearty and nutritious vegetarian side dish or main meal, this can be partially made the night before. I found this in Delicious & Dependable Slow Cooker Recipes. Photo: smallwalletbigappetite.com

Provided by Ellen Bales @Starwriter

Categories     Vegetables

Number Of Ingredients 8

1 tablespoon(s) vegetable oil
3 - leeks, white part only, cleaned and thinly sliced
1 teaspoon(s) salt
1/2 teaspoon(s) cracked black peppercorns
2 cup(s) pearl barley, rinsed
1 can(s) (28 oz.) tomatoes, including juice, coarsely chopped
3 cup(s) vegetable or chicken stock or water
- freshly grated parmesan cheese, optional

Steps:

  • Clean the leeks. Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
  • In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened. Add salt, peppercorns and barley and cook, stirring, for 1 minute.
  • Add tomatoes and stock and bring to a boil. Transfer to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in Parmesan, if using, and serve piping hot.

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