Meatless Meal
Mushroom-Barley Risotto
Kale Salad with CranberriesIngredients
- ½ (1-oz) pkg dried porcini mushrooms
- ⅔ cup water
- 1½ Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- ½ onion, chopped
- ½ cup barley
- ½ (32-oz) carton organic vegetable broth, heated
- 1 tsp dried thyme
- ⅛ tsp salt
- ¼ tsp pepper
- 1½ Tbsp dry sherry (or use white wine; optional)
Instructions
- Heat porcini mushrooms and water in a small saucepan over medium heat until mushrooms are plump.
- Meanwhile, heat 1 Tbsp oil in a large, deep skillet over medium heat; add sliced mushrooms. Cook 6 to 7 minutes or until browned and tender; remove from skillet.
- Heat ½ Tbsp oil in skillet; add onion, and cook 3 minutes or until tender. Add barley; cook 2 minutes, stirring often.
- Add 1 cup broth to skillet, and cook, stirring constantly, 3 minutes or until liquid is absorbed; repeat procedure with remaining broth, 1 cup at a time.
- Remove and reserve porcini mushrooms, adding soaking liquid to barley; cook 3 minutes or until almost all liquid is evaporated.
- Stir in reserved porcini mushrooms, sautéed sliced mushrooms, thyme, salt, pepper, and, if desired, sherry; cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 1 (5-oz) pkg organic baby kale
- ½ cup pistachios
- ¼ cup unsweetened dried cranberries
- 1 Tbsp red wine vinegar
- ½ tsp Dijon mustard
- 2 Tbsp olive oil
- Pinch of salt
- ¼ tsp pepper
Side Dish Instructions
- Toss together kale, nuts, and cranberries in a large bowl.
- Whisk together vinegar and mustard; slowly add oil, stirring constantly. Toss salad with dressing, salt, and pepper.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
322
|
372
|
694
|
Fat (g) | 12 | 28 | 40 |
Sat. Fat (g) | 1 | 4 | 5 |
Protein (g) | 10 | 9 | 19 |
Carb (g) | 45 | 26 | 71 |
Fiber (g) | 10 | 7 | 17 |
Sodium (mg) | 710 | 264 | 974 |
Clean Eating Meal Plan
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