Lentil Barley And Rice Risotto Recipes

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LENTIL, BARLEY AND RICE RISOTTO



Lentil, Barley and Rice Risotto image

Make and share this Lentil, Barley and Rice Risotto recipe from Food.com.

Provided by Diana Adcock

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 teaspoons butter
2 shallots, finely minced
1/2 cup arborio rice
1/2 cup barley
1/2 cup green lentil
1/2 cup dry white wine
3 cups boiling chicken or 3 cups boiling vegetable stock
1/2 cup parmesan cheese
1 teaspoon whipping cream or 1 teaspoon half-and-half
salt and pepper
1 teaspoon snipped chives

Steps:

  • In a large frying pan melt 2 T.
  • of butter over medium heat.
  • Add the shallots and cook until transparent.
  • Add rice and saute for 3 minutes.
  • Add barley and lentils and saute for 1 minute.
  • Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
  • Ladle in some stock, (1 ladle's worth) cook down.
  • Repeat until all the liquid is absorbed.
  • Remove from heat, fold in cream, cheese, butter and chives.
  • Taste and add salt and peppr as needed.

Nutrition Facts : Calories 379.1, Fat 8.8, SaturatedFat 5, Cholesterol 22.8, Sodium 225.7, Carbohydrate 54.1, Fiber 12, Sugar 1.1, Protein 15.8

RISOTTO WITH LENTILS



Risotto with Lentils image

Over many centuries, every country in the world has developed ways to obtain much-needed protein by combining the simplest of ingredients. In Italy, the combination of lentils and rice has found just as happy a home as it has in India. The trimmings may be a little different, but this simple dish can make a meal in itself when served with a salad, or as an accompaniment to grilled vegetables or stuffed artichokes.

Yield serves 4

Number Of Ingredients 10

1/2 cup dried lentils
3/4 cup Arborio rice
4 cups water
1 teaspoon salt, plus more to taste
2 tablespoons unsalted butter
1/2 yellow onion, chopped
Freshly ground black pepper to taste
1 tablespoon good, fruity olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley, for garnish

Steps:

  • Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with the water and 1 teaspoon salt.
  • In a sauté pan, heat the butter and sauté the onion over medium-high heat until the onion is golden brown, about 10 minutes.
  • Add the onion to the lentils and rice. Cover and cook on high for about 2 hours, or until both the lentils and the rice are tender. Add additional salt,if necessary, and pepper to taste.
  • Top each serving with a drizzle of the olive oil and a generous sprinkling of the Parmesan cheese and the parsley.
  • Any good, medium-bodied red wine would be nice with this dish. I might try a Barbera or a young, fruity Zinfandel or one of my favorite easy-drinking Italian varietals, Callaway Vineyards' Dolcetto.

BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

VEGETABLE BARLEY RISOTTO



Vegetable Barley Risotto image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups chicken broth
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 bay leaf
1 clove garlic, chopped
1/4 cup whole unsalted butter

Steps:

  • Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

Nutrition Facts : Calories 413 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 950 milligrams, Carbohydrate 64 grams, Fiber 13 grams, Protein 10 grams, Sugar 3 grams

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