Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes – perfect if you love Italian cuisine.
teaspoons olive oil
cup thinly sliced mushrooms (4 ounces)
medium onion, chopped (1/2 cup)
cups reduced-sodium chicken or vegetable broth
teaspoon garlic pepper seasoning blend
teaspoon Dijon mustard
cup uncooked quick-cooking barley or pearl barley, presoaked*
cup instant wild rice
cup dried cranberries
cups packed spinach leaves, shredded (3 ounces)
Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.
Pearl barley gives this dish the creaminess of the traditional long-cooking risotto that uses arborio rice, and it cuts cooking time! You can also use quick-cooking barley -- it reduces cooking time even more as there is no presoaking, but the dish won't be quite as creamy.
*Presoak pearl barley in 2 cups of water at least 5 hours or overnight; drain.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.