Meatless Meal

Mushroom-Barley Risotto

Kale Salad with Cranberries
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Ingredients

  • 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

  1. Heat porcini mushrooms and water in a small saucepan over medium heat until mushrooms are plump.
  2. 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.
  3. Heat ½ Tbsp oil in skillet; add onion, and cook 3 minutes or until tender. Add barley; cook 2 minutes, stirring often.
  4. 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.
  5. Remove and reserve porcini mushrooms, adding soaking liquid to barley; cook 3 minutes or until almost all liquid is evaporated.
  6. 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

  1. Toss together kale, nuts, and cranberries in a large bowl.
  2. 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

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