CookEatShare также доступен на языке: English
Закрыть

Рецепт Barley Risotto, Mark Peel's

click to rate
0 голосов | 833 визита
Порций: 4

Ингредиенты

Cost per serving $1.20 view details
  • 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

Инструкции

  1. In a large (at least 2-qt) pot, bring 6 c. of salted water to a boil.
  2. Add in the barley and rice and let simmer for 25 min, or possibly till tender.
  3. Drain any water which remains after the barley and rice are cooked.
  4. 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.
  5. 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."

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%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment