Barley Risotto
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 small onion | Washed and chopped |
| ½ cup carrots | Washed, peeled, and sliced |
| 1 (6 oz.) small can tomato paste | |
| 1 teaspoon dried thyme | |
| ¼ teaspoon black pepper | |
| 2 tablespoons olive oil | |
| 1 cup fresh mushrooms | Washed and sliced |
| 1 ½ cups barley | Uncooked |
| 2 (14 oz.) can low sodium chicken broth | |
| ½ cup water | |
| ¼ Parmesan Cheese | Shredded |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a large saucepan, cook onion, mushrooms and carrot in saucepan until tender. | |
| 2 | Stir in tomato paste, thyme and pepper. | |
| 3 | Add barley, broth and water. Bring to a boil. | |
| 4 | Reduce heat and simmer for 45 minutes or until barley is tender. Stir occasionally. | |
| 5 | You may need to add extra water if water is absorbed and barely is not yet tender. Top with Parmesan Cheese. | Internal temperature 135 F. |
Posted in Side Dish, Starch Side Recipes
