* Exported from MasterCook *
Barley Risotto with Kale
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 large leek -- white and pale green part rinsed well and sliced
4 cups kale -- (packed)
salt & pepper -- to taste
1/2 cup pearled barley
1 cup vegetable broth
1/2 cup cream
2 tablespoons chopped fresh herb -- of choice
Place barley in saucepan and brown slightly in dry pan over medium heat. Add broth and cream and bring to a boil. Reduce heat to low, cover and simmer 35 to 45 minutes or until liquid is absorbed and barley is tender.
While barley cooks, melt butter in a medium saucepan over medium heat. Add leek, kale, salt and pepper. Cook 3 to 5 minutes, covered or until kale is just wilted; uncover to let cool down slightly.
When barley is done, remove from heat and stir in kale and cover. Let stand 10 minutes to heat through. Add chopped fresh herb and taste. Adjust salt & pepper and serve.
Serve 4 - 6
Cuisine:
"Italian"
Source:
"LakeWinds Coops"
S(Formatted by Chupa Babi):
"May 2011"
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Per Serving (excluding unknown items): 240 Calories; 12g Fat (43.2% calories from fat); 6g Protein; 30g Carbohydrate; 5g Dietary Fiber; 34mg Cholesterol; 410mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
