Tomato Barley Risotto
| Nutrition Information | |
| Calories: | 200 |
| Total Fat: | 2g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 160mg |
| Carbohydrates: | 37g |
| Dietary Fiber: | 8g |
| Sugars: | 7g |
| Protein: | 9g |
| Vitamin A: | 788iu (15%) |
| Vitamin C: | 12mg (20%) |
| Calcium: | 95mg (9%) |
| Iron: | 2.7mg (15%) |
1/2 cup chopped onion
1 cup pearl barley, dry
15-ounce can diced stewed tomatoes, no added salt
6-ounce can tomato paste, no added salt
2 cups water
15-ounce can chicken broth
1/2 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/4 teaspoon black pepper to taste
4 tablespoon parmesan cheese
Combine all ingredients except for the parmesan cheese in a large microwave container. Microwave on full power for 30-40 minutes or until barley is tender.
You can also cook on top of the stove. Stir occasionally during cooking. The Barley Risotto is done when the barley is tender and most of the liquid is evaporated. Sprinkle the top of each portion with 1 tablespoon of parmesan cheese.
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