Risotto-Style Barley And Vegetables

Recipe Ingredients

2/3 cup	157ml	Thinly-sliced zucchini
1/3 cup	20g / 0.7oz	Chopped onion
1/3 cup	36g / 1.3oz	Chopped carrot
1/4 teaspoon	1.3ml	Dried rosemary - crushed
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 tablespoon	15ml	Olive oil or cooking oil
2/3 cup	157ml	Quick-cooking barley
1 3/4 cups	414ml	Vegetable Stock - (see recipe)
		= (or one 14 1/2-oz can vegetable broth)
1/4 cup	59ml	Evaporated milk, half-and-half, or
		Light cream

Recipe Instructions

In a medium saucepan cook and stir the zucchini, onion, carrot, rosemary, and black pepper in hot oil just until vegetables are tender. Stir in barley.

Meanwhile, in a small saucepan bring Vegetable Stock to boiling. Reduce heat and simmer. Slowly add 1 cup of the stock to barley mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add the remaining stock, about 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take 10 to 15 minutes total.)

Stir in the evaporated milk. Cook and stir for 2 minutes more. Season to taste with salt and additional black pepper.

This recipe yields ?? servings.

Per Serving: Calories 155, Total Fat 6g, Saturated Fat 1g, Cholesterol 5mg, Sodium 244mg, Carbohydrate 23g, Fiber 3g, Protein 4g.

Source:
Better Homes and Gardens at http:/www.BHG.com

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