Spring barley risotto
Serves: 4 (as a main dish)
Preparation time: 10 minutes
Total time: 45 minutes
2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine or water
2 cups water
Coarse salt and freshly ground pepper
1 can (14 1/2 ounces) vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/4 to 1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced mint leaves, plus small leaves for garnish
In a large saucepan, heat oil over medium heat. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
Adapted from "Power Foods" by the editors of Whole Living Magazine (Clarkson Potter, $24.99).
Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes 1/4 teaspoon salt and 1/4 cup Parmesan cheese.
388 calories (24 percent from fat), 10 grams fat (2 grams sat. fat), 58 grams carbohydrates, 15 grams protein, 563 mg sodium, 6 mg cholesterol, 16 grams fiber.
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Distributed by McClatchy-Tribune Information Services.
Serves: 4 (as a main dish)
Total time: 45 minutes
2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine or water
2 cups water
Coarse salt and freshly ground pepper
1 can (14 1/2 ounces) vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/4 to 1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced mint leaves, plus small leaves for garnish
In a large saucepan, heat oil over medium heat. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
Adapted from "Power Foods" by the editors of Whole Living Magazine (Clarkson Potter, $24.99).
Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes 1/4 teaspoon salt and 1/4 cup Parmesan cheese.
388 calories (24 percent from fat), 10 grams fat (2 grams sat. fat), 58 grams carbohydrates, 15 grams protein, 563 mg sodium, 6 mg cholesterol, 16 grams fiber.
------------------------------------------------------------------------------
Visit the Freep at http://www.freep.com.
Distributed by McClatchy-Tribune Information Services.
