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Balsamic Barley Orzotto


"Rather than a risotto rice, I use pearled barley for this orzotto. Prep time is almost nil if you have a food processor to deal with chopping the onion for you. I like serving this with asparagus and Quorn® 'chicken'. Parmesan balsamic sauces go well alongside this. You can substitute cream for the milk if you want it a bit heavier."
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35 m servings 270 cals
Original recipe yields 6 servings

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  1. Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes.
  2. Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat.
  3. Mix milk, Parmesan cheese, and basil into barley.

Nutrition Facts

Per Serving: 270 calories; 6.5 g fat; 43.4 g carbohydrates; 7.2 g protein; 5 mg cholesterol; 76 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Not a pretty dish to look at but it sure tasted good! When I make this again I'll use more parm and also fresh basil. Good recipe!