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Ingredients
- 1/2 c. barley
- 1/2 c. short-grain rice
- 2 Tbsp. butter (orig was 3 tbsp)
- 1/2 lb mushrooms sliced
- 1/2 c. nonfat chicken broth salt to taste
Directions
- In a large (at least 2-qt) pot, bring 6 c. of salted water to a boil.
- Add in the barley and rice and let simmer for 25 min, or possibly till tender.
- Drain any water which remains after the barley and rice are cooked.
- Heat the butter in a large skillet. Add in the mushrooms and slowly cook over low heat for about 7 to 10 min. Fold in the cooked barley and rice and the chicken broth. Salt to taste and serve.
- NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, that is greater than the sum of its parts. This is a speedy risottolike dish. Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 58 | 24% |
| Total Fat 6.57g | 8% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 56mg | 2% |
| Potassium 299mg | 9% |
| Total Carbs 40.09g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 1.18g | 1% |
| Protein 6.49g | 10% |
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