Thursday, April 26, 2012

A delightful veggie dish!

Oh boy do I have a recipe for you!  This is the perfect side dish to a free range organic chicken breast, and a serving of greens.  It is hearty, healthy and overflowing with nutrients. Your body will love you for this one!!

Mushroom Risotto
Secret healthy ingredient is barley!

What you need:

2 cups of chopped onion
olive oil
3 cloves of minced garlic
1 pound of cremini mushrooms
1 large sprig of rosemary
1 cup of uncooked barley
1 tablespoon of balsamic vinegar
4 cups of veggie broth

What you do:

In a large skillet or dutch oven, saute chopped onion in a bit of olive oil.  Cook onion for about 5 minutes, stirring often.  Add garlic and continue stirring.  Cook over medium low for about 8 minutes.

Add the sliced mushrooms and continue cooking for about 10 minutes or until mushrooms are cooked down.

Add rosemary sprig, salt and pepper.

Add barley, balsamic vinegar, and veggie broth. (You might have to adjust the broth, sometimes adding more, sometimes less)

Continue cooking on medium low, stirring often until barley is done.  About 40 minutes.  Add more broth if necessary.

This recipe makes about 2 large meals or 4 side dishes.

I served this with organic chicken breast and sauteed cabbage.  So yum!!

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