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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Spinach-Barley Risotto |
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Serves: 2 Print this RecipeSoak: 5 hr Prep: 10 min Cook: 23min Pearl barley gives this main dish the creaminess of traditional risotto made with Arborio rice. You can also use quick-cooking barley-it doesn't require presoaking, but the dish won't be as creamy. 3/4 cup pearl barley or uncooked quick-cooking barley 2 teaspoons olive oil 1 cup thinly sliced mushrooms (4 ounces) 1 medium onion, chopped (1/2 cup) 1 1/2 cups chicken broth or vegetable broth 1 teaspoon garlic pepper seasoning blend 1 teaspoon Dijon mustard 1/3 cup instant wild rice 1/4 cup dried cranberries 2 cups packed spinach leaves shredded (3 ounces) 1. If using pearl barley, presoak in 2 cups of water at least 5 hours or overnight; drain. 2. Heat oil in 10-inch nonstick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. 3. 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. 1 Serving: Calories 465 (Calories from Fat 55); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 870mg; Carbohydrate 102g (Dietary Fiber 17g); Protein 18g % Daily Value: Vitamin A 56%; Vitamin C 12%; Calcium 8%; Iron 24% Diet Exchanges: 6 Starch, 2 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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