| 1 | tablespoon olive oil |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | medium bell pepper, coarsely chopped (1 cup) |
| 2 | cups chopped fresh mushrooms (4 oz) |
| 1 | cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1 | cup uncooked medium pearled barley |
| 1/4 | cup dry white wine or Progresso® chicken broth (from 32-oz carton) |
| 2 | cups roasted vegetable stock or Progresso® chicken broth (from 32-oz carton) |
| 3 | cups water |
| 1 1/2 | cups grape tomatoes, cut in half (if large, cut into quarters) |
| 2/3 | cup shredded Parmesan cheese |
| 3 | tablespoons chopped fresh or 1 teaspoon dried basil leaves |
| 1/2 | teaspoon pepper |
Serve with...
Bread Machine Potato-Rosemary Bread
Total Time:
3 hours 40 min
| 1. | In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat. |
| 2. | Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed. |
| 3. | Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese. |
|
| Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get a chewy texture. This recipe uses barley instead of rice. |
|
| Barley is high in soluble fiber and may have the same cholesterol-lowering properties of oats. |
Nutrition Information:
360 ( 70); 8g ( 3g, 0g); 10mg; 740mg; 57g ( 11g, 8g); 13g 50%; 70%; 20%; 15% 3 1/2 ; 0 ; 1 ; 1 4