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    You are in: Home / Recipes / Mushroom and Spinach Barley Risotto Recipe
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    Mushroom and Spinach Barley Risotto

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    Nikkei's Note:

    Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
    2. 2
      Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
    3. 3
      Add the barley and coat with oil.
    4. 4
      Add stock and bring to the boil.
    5. 5
      Place barley mix in slow cooker and add mushrooms, including soaking water.
    6. 6
      Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
    7. 7
      When barley is tender, add spinach and mix well.
    8. 8
      Add parmesan and serve with black pepper.
    9. 9
      Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.

    Ratings & Reviews:

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    Nutritional Facts for Mushroom and Spinach Barley Risotto

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 382.5
     
    Calories from Fat 82
    21%
    Total Fat 9.2 g
    14%
    Saturated Fat 3.1 g
    15%
    Cholesterol 11.0 mg
    3%
    Sodium 249.0 mg
    10%
    Total Carbohydrate 61.8 g
    20%
    Dietary Fiber 15.2 g
    60%
    Sugars 4.0 g
    16%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    vegetable stock

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