Ingredients
- 1/2 cup (3 1/4 ounces) whole grain brown rice
- 1/2 cup (3 1/2 ounces) pearl barley
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups
- 6 ounces cremini mushrooms, quartered, 2 cups
- 2 ounces 1/3 less fat cream cheese
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon grated lemon zest
Directions
Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving (optional crushed red pepper flakes not included in analysis)
Calories 312; Total Fat 8.8g (Sat Fat 1.2g, Mono Fat 3.3g, Poly Fat 1g) ; Protein 13g; Carb 49g; Fiber 8g; Cholesterol 1mg; Sodium 194mg
Notes
A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.
Photo: Mock Risotto Recipe

















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By howardh
on January 25, 2012
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The flavoring was good with a little extra salt added in the beginning. Like some other reviewers there was too much liquid after putting in the initial 2 cups of broth. I had to drain some off and did not add the last 1/2 cup.
By rbrads
on January 11, 2012
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I used basmati rice and added chicken. Very delicious!
By pickypenguin
on January 09, 2012
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Delicious! I would cut back on the 2 cups of broth to 1 3/4 cup and leave out the 1/2 cup at the end if I did it again, it was too liquidy. Also substituted peas for Asaparagus since thats what I had in the freezer, was divine!
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