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    You are in: Home / Recipes / barley risotto Recipe
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    barley risotto

    Average Rating:

    25 Total Reviews

    Showing 21-25 of 25

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    • on July 11, 2007

      We loved this side dish! I used chicken stock and grated parmesan because that's all I had on hand. I think it might be even better with beef stock, so I'll try that next time. I'm always searching for diabetic-friendly recipes and pearl barley, with a low glycemic index, fits the bill. Thanks for posting the recipe!

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    • on February 10, 2007

      Nice change from plain rice as a side dish. Used 1/2 water and 1/2 chicken stock instead of veggie stock. Will make again!

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    • on March 07, 2006

      This was a great dish!! I just made it the other night for my husband and I. We had plenty left over, but will enjoy the leftovers!! Thanks!

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    • on November 13, 2005

      Fantastic...I loved it..a definate keeper!

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    • on June 23, 2005

      I have just recently had a barley risotto at a restaurant. I loved it and found this recipe. It is absolutly wonderful. I added 2chopped pieces of fresh basil. Finally something perfect to compliment and Italian chicken such as marsala chicken. Best recipe I have found in years!

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    Nutritional Facts for barley risotto

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 339.4
     
    Calories from Fat 46
    13%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 15.1 g
    60%
    Sugars 5.1 g
    20%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vegetable stock

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