In a Saucepan
Barley Risotto with Mushrooms, Sausage & Tomato
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
¾ pound mixed mushrooms, such as chanterelle and cremini, sliced
⅓ cup dry red wine
1 pound low-fat chicken and spinach sausage, thinly sliced
4 cups reduced-sodium chicken broth
1 cup pearl barley (not quick-cooking) or brown rice
1 large tomato, seeded and diced
¼ cup grated Parmesan cheese
½ teaspoon black pepper
1 Heat oil in large nonstick saucepan over medium-high heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring, until softened, about 5 minutes.
2 Add wine to saucepan and cook, stirring, until wine is evaporated, about 3 minutes. Add sausage and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add broth and barley; bring to boil. Reduce heat and simmer, covered, until barley is tender, about 40 minutes, stirring in tomato about 10 minutes before cooking time is up.
3 Remove saucepan from heat; stir in Parmesan and pepper. Serve at once.
PER SERVING (about 1⅓ cups): 334 Cal, 11 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 61 mg Chol, 589 mg Sod, 35 g Carb, 4 g Sugar, 6 g Fib, 23 g Prot, 112 mg Calc.
FYI Barley is one of the oldest grains known and is commonly eaten as cereal, added to yeast breads, and turned into soup, most notably, mushroom-barley. Pearl barley is whole grain barley that has had the bran removed and has been steamed and polished.