Wheat and Barley Risotto
Courtesy of Wheat Foods Council
Servings: 6
Prep Time: 15 Min.
Cook Time: 60 Min.
Prep Time: 15 Min.
Cook Time: 60 Min.
What you need:
* 1 c. wheat berries
* 1/2 c. pearl barley
* 2 Tbsp. olive oil
* 2 c. mushrooms, sliced
* 2 shallots, minced
* 2 large garlic cloves, minced
* 1/2 c. Parmesan cheese, freshly grated
* 1 Tbsp. parsley, chopped
* 1 Tbsp. chives, chopped
* 1 tomato, chopped
* salt and freshly ground black pepper to taste
* 1/2 c. pearl barley
* 2 Tbsp. olive oil
* 2 c. mushrooms, sliced
* 2 shallots, minced
* 2 large garlic cloves, minced
* 1/2 c. Parmesan cheese, freshly grated
* 1 Tbsp. parsley, chopped
* 1 Tbsp. chives, chopped
* 1 tomato, chopped
* salt and freshly ground black pepper to taste
What to do:
1. Add 3 c. of salted water to 2 separate pots and bring to a boil. Add wheat berries to 1 saucepan and barley to the other. Cook until tender, approximately 50 to 60 min.
2. In a small frying pan, heat 1 Tbsp. of the oil over medium-high heat. Add the mushroom, shallots and garlic; sauté until softened and fragrant, about 3 min.
3. Stir in the cooked wheat berries, barley, mushroom mixture, cheese and 1 Tbsp. oil; mix to combine. Fold in herbs and tomato. Add salt and pepper to taste and serve immediately.
Note: Serving size is 1 c.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact wfc@wheatfoods.org.
2. In a small frying pan, heat 1 Tbsp. of the oil over medium-high heat. Add the mushroom, shallots and garlic; sauté until softened and fragrant, about 3 min.
3. Stir in the cooked wheat berries, barley, mushroom mixture, cheese and 1 Tbsp. oil; mix to combine. Fold in herbs and tomato. Add salt and pepper to taste and serve immediately.
Note: Serving size is 1 c.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact wfc@wheatfoods.org.
Nutritional information:
Calories: 74; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 7mg; Total Carbs: 26g; Fiber: 5g; Protein: 8g; Sodium: 130mg;