Photo: Mock Risotto Recipe
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.
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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.
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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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