Vegetarian
Barley Risotto
Sautéed Portobellos and Spinach
Ingredients
- 1 onion, finely chopped
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 1½ cups pearled barley
- 1 (32-oz) carton low sodium vegetable broth
- ½ cup water
- ½ tsp salt
- ½ tsp pepper
- 1½ cups shredded Parmesan cheese
Instructions
- Cook onion, celery, carrot, and garlic in hot oil in a large nonstick skillet over medium heat 4 minutes or just until onion is translucent. Add barley; sauté 2 minutes.
- Transfer barley mixture to a lightly greased 5- to 7-quart slow cooker.
- Pour broth and water over barley; add salt and pepper, stirring well.
- Cover and cook on LOW 3 to 3½ hours or until barley is tender. Sprinkle with cheese.
Side Dish Ingredients
- 4 large portobello mushroom caps, thinly sliced
- 3 Tbsp olive oil
- 1 (5-oz) pkg baby spinach
- 2 Tbsp lemon juice
Side Dish Instructions
- Cook mushrooms in hot oil in a large nonstick skillet over medium heat 4 minutes or until tender.
- Add spinach and lemon juice; sauté 2 minutes or until spinach wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
298
|
79
|
377
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 11 | 2 | 13 |
| Carb (g) | 38 | 3 | 41 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 671 | 23 | 694 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
