* Exported from MasterCook *
Slow Cooker Portobello Barley Risotto - 2 pts ; 23g Carbohydrate; 5g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
2 shallot -- minced
2 garlic cloves -- minced
3 Portobello mushroom caps -- sliced
1 cup pearl barley
3 1/4 cups water
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon crushed rosemary
1 teaspoon dried chervil
1/4 cup grated Parmesan cheese
Heat the oil in a nonstick skillet. Saute the shallots, garlic, and mushrooms until softened.
Place the mushroom mixture into a 4-quart slow cooker. Add the barley, water, salt, pepper, rosemary, and chervil. Stir. Cook on LOW for 8-9 hours or on HIGH for 4 hours.
Turn off the slow cooker and stir in the Parmesan. Serve immediately.
Serve 8
AuthorNote: this method of cooking barley makes it as creamy as risotto but with the bonus of being high in fiber.
Description:
"2 pts"
Cuisine:
"Italian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 120 Calories; 2g Fat (13.1% calories from fat); 5g Protein; 23g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : Cooker: 4-quart
Time: LOW for 8-9 hours, or HIGH for 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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