Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.
teaspoon olive or vegetable oil
cups chopped sweet onions (3 medium)
medium cloves garlic, finely chopped
oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 3 1/2 cups)
cups uncooked pearl barley
teaspoon dried thyme leaves
carton (32 oz) Progresso™ chicken broth (4 cups) or vegetable broth
cup frozen shelled edamame (green) soybeans (from 12-oz bag), thawed
tablespoons shredded Parmesan cheese
In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
Cover; cook on Low heat setting 4 to 5 hours.
In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.
Like oatmeal, barley is high in soluble fiber. It is believed to help lower your cholesterol.
This is a perfect dish to serve if you have a vegetarian in your family. It makes a healthy main dish (edamame provides the protein), and is an equally delicious side dish for beef, pork or chicken.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.