Name: Barley & Vegetable Risotto
Yield: 6 side-dish servings
Ingredients: 4 1/2 cups fat-free reduced-sodium vegetable or chicken broth; 2 teaspoons olive oil; 1 small onion, diced; 8 ounces sliced mushrooms; 3/4 cup uncooked pearl barley; 1 large red bell pepper, diced; 2 cups packed baby spinach; 1/4 cup grated Parmesan cheese; 1/4 teaspoon black pepper

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Ingredients

4 1/2 cups fat-free reduced-sodium vegetable or chicken broth
2 teaspoons olive oil
1 small onion, diced
8 ounces sliced mushrooms
3/4 cup uncooked pearl barley
1 large red bell pepper, diced
2 cups packed baby spinach
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper

Directions

Yield:
6 side-dish servings

Serving size:
1/2 cup

Bring broth to a boil in medium saucepan. Reduce heat to low to keep broth hot.

Meanwhile, heat oil in large saucepan over medium heat. Add onion; cook and stir 4 minutes. Increase heat to medium-high. Add mushrooms; cook 5 minutes, stirring frequently, or until mushrooms begin to brown and liquid evaporates.

Add barley; cook 1 minute. Add 1/4 cup hot broth; cook and stir about 2 minutes or until broth is almost all absorbed. Add broth, 1/4 cup at a time, stirring constantly until broth is almost absorbed before adding the next. After 20 minutes of cooking, stir in bell pepper. Continue adding broth, 1/4 cup at a time, until barley is tender (about 30 minutes total). Stir in spinach; cook and stir 1 minute or just until spinach is wilted. Stir in cheese and black pepper.

Note: You may use your favorite mushrooms, such as button, crimini, or shiitake, or a combination of two or more.

Calories: 70 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 340 mg, Fiber: 2 g

Exchanges per serving: 1/2 Fat, 1 Vegetable.