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    You are in: Home / Recipes / Barley Risotto With Roasted Vegetables Recipe
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    Barley Risotto With Roasted Vegetables

    Average Rating:

    2 Total Reviews

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    • on January 10, 2009

      This is a simple absolutely delicious recipe. I did not use as much cheese and it was still very tastey!

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    • on March 08, 2007

      If my picky child likes it, it gets 5 stars! :) The barley was chewy (not mushy) and the vegetables still had a little crunch. I reduced the green bell pepper to 1 C and I chopped everything (except cauliflower and broccoli) in my mini chopper to make it more palatable to the kids. I used a combo of red and yellow onion. I also chopped the garlic in the chopper (I hate my press - too wasteful.) I didn't use the nuts or the parsley. After adding cheese and veggies, I let it cook a little while longer to absorb more of the liquid. Lots of leftovers, since no one was real hungry tonight.

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    Nutritional Facts for Barley Risotto With Roasted Vegetables

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 373.1
    Calories from Fat 73
    Total Fat 8.2 g
    Saturated Fat 3.0 g
    Cholesterol 9.6 mg
    Sodium 286.2 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 13.9 g
    Sugars 6.4 g
    Protein 13.8 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    seasoning salt


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