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1/1 Photo of Barley Risotto With Asparagus and Shiitakes
This easy, high fiber and low cholesterol recipe adapted from a recipe in Eating Well. It was quite bland as written, so I added herbs and spices to make it great. Recipe is vegetarian as written, but feel free to top it off with some grilled scallops or chicken. Make sure you use QUICK COOKING barley, or you will be cooking forever and adding tons of broth (I know, as that's what I did).
Units: US | Metric
Serving Size: 1 (251 g)
Servings Per Recipe: 4
The following items or measurements are not included:
reduced-sodium vegetable broth