Barley Risotto with Kale
We've taken poetic license here calling this dish a risotto.Aside from barley instead of rice, it has all the components of a risotto therefore making it a wonderful accompaniment for hearty stews and roasted poultry. The turmeric here is to mimic the saffron-based hue of a traditional Milanese risotto.
  • 1 small onion, finely chopped
  • 1 teaspoon olive oil
  • 1 cup pearled barley
  • 2 3/4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric (optional)
  • 1 package (10 ounces) frozen chopped kale or spinach, thawed
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 2 teaspoons unsalted butter, cut up

1. In a medium saucepan, heat oil over low heat. Add onion and saute five minutes until golden brown. Add barley, stirring to coat.

2. Stir in water, salt, and turmeric, and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 25 minutes or until barley is almost tender.

3. Stir in kale and cook 10 minutes or until barley is tender. Remove from heat; stir in Parmesan, pepper, and butter.

Nutritional Information
Per serving: 289 calories, 7.8g total fat, 3.9g saturated fat, 2.6g monounsaturated fat, 0.7g polyunsaturated fat, 9.7g dietary fiber, 12g protein, 45g carbohydrate, 15mg cholesterol, 830mg sodium.
Good source of: beta-carotene, copper, fiber, indoles, iron, lutein, magnesium, niacin, potassium, quercetin, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin K, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time