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    You are in: Home / Recipes / Lentil, Barley and Rice Risotto Recipe
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    Lentil, Barley and Rice Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Dib's's Note:

    This I serve with chicken, grilled-grilled salmon or trout for the rest of the fam.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large frying pan melt 2 T.
    2. 2
      of butter over medium heat.
    3. 3
      Add the shallots and cook until transparent.
    4. 4
      Add rice and saute for 3 minutes.
    5. 5
      Add barley and lentils and saute for 1 minute.
    6. 6
      Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
    7. 7
      Ladle in some stock, (1 ladle's worth) cook down.
    8. 8
      Repeat until all the liquid is absorbed.
    9. 9
      Remove from heat, fold in cream, cheese, butter and chives.
    10. 10
      Taste and add salt and peppr as needed.

    Ratings & Reviews:

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    Nutritional Facts for Lentil, Barley and Rice Risotto

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 379.1
     
    Calories from Fat 78
    20%
    Total Fat 8.7 g
    13%
    Saturated Fat 5.0 g
    25%
    Cholesterol 22.7 mg
    7%
    Sodium 225.7 mg
    9%
    Total Carbohydrate 54.1 g
    18%
    Dietary Fiber 12.0 g
    48%
    Sugars 1.0 g
    4%
    Protein 15.8 g
    31%

    The following items or measurements are not included:

    chicken

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