Quick Cheesy Vegetarian Barley Risotto , Plus The Big Traveling Potluck Recap

Quick Cheesy Vegetarian Barley Risotto , Plus The Big Traveling Potluck Recap could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 306 calories, 10g of protein, and 3g of fat. For $2.55 per serving, you get a side dish that serves 4. This recipe from Cookin Canuck requires balsamic vinegar, vegetable broth, quick cooking barley, and kerrygold dubliner cheese. 132 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 96%, this dish is super. If you like this recipe, take a look at these similar recipes: Cheesy Potluck Potatoes, Barley Risotto, and Spring Barley Risotto.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tbsp balsamic vinegar

4 oz. crimini mushrooms, thinly sliced

¼ tsp ground pepper

2 tsp olive oil, divided

1 1/3 cup quick-cooking barley

1/8 tsp salt

Salt and pepper, to taste

¼ cup chopped shallots

4 oz. shiitake mushrooms, stems removed & thinly sliced

8 oz. sugar snap peas, trimmed & cut in half (about 1 ½ cups)

2 ½ cups vegetable broth

1/3 cup grated Kerrygold Dubliner cheese

Equipment:

frying pan

bowl

Cooking instruction summary:

Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.Stir in the sugar snap peas and cook for 2 minutes. Transfer the vegetables to a bowl.Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.

 

Step by step:


1. Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat.

2. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.Stir in the sugar snap peas and cook for 2 minutes.

3. Transfer the vegetables to a bowl.Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.

4. Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.

5. Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.

6. Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.

7. Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.

8. Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.


Nutrition Information:

Quickview
354k Calories
12g Protein
6g Total Fat
64g Carbs
40% Health Score
Limit These
Calories
354k
18%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
64g
21%

  Sugar
7g
8%

Cholesterol
9mg
3%

Sodium
927mg
40%

Get Enough Of These
Protein
12g
25%

Manganese
1mg
60%

Fiber
13g
53%

Selenium
36µg
51%

Vitamin C
35mg
43%

Phosphorus
301mg
30%

Vitamin B3
5mg
28%

Copper
0.53mg
26%

Vitamin B6
0.44mg
22%

Vitamin B2
0.36mg
21%

Vitamin A
1039IU
21%

Magnesium
80mg
20%

Iron
3mg
19%

Vitamin B1
0.26mg
17%

Zinc
2mg
17%

Vitamin K
17µg
17%

Potassium
578mg
17%

Vitamin B5
1mg
15%

Folate
56µg
14%

Calcium
124mg
12%

Vitamin E
0.59mg
4%

Vitamin B12
0.11µg
2%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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