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Low in fat, but high in fiber, this delicious dish from our Test Kitchen puts a twist on typical risotto. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1/2 cup equals 175 calories, 2 g fat (trace saturated fat), 0 cholesterol, 84 mg sodium, 32 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Barley Risotto in Light & Tasty December/January 2008, p63
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 17, 2010 by daisyshae99
My husband picked this recipe out for me to make, and thank goodness he did! We loved it! This was my first time making a risotto, and I was sort of surprised how easy it really was to do. Sure, it was time consuming, but well worth the effort.
Reviewed on Feb. 05, 2010 by bameiboo
I was unsure how this would taste but gave it a try. Wow the flavor and texture were great. The lemon zest added a super fresh taste but didn't over power it. I served this with a slowcooker lemon chicken from this website and the risotto soaked up the thin sauce from the chicken and it was yummy. I would caution you to taste the risotto before adding salt in the end, mine didn't need it. I love using barley in soups and am so glad to have found this recipe. If you have never made a risotto before just be prepare to stand over it and stir for 30 minutes!
Reviewed on Oct. 22, 2009 by GranMarion____MN
More and more I am amazed at the wide variety of tastes associated with and around barley. This is a grain that should be showcased more often. Not only is a textured delight, but imagine, it's good for you too!
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