Spinach-Barley Risotto

Name: Spinach-Barley Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon Dijon mustard; 59 milliliters dried cranberries; 79 milliliters instant wild rice; 113 grams cup thinly sliced mushrooms; 2 teaspoons olive oil; 118 milliliters medium onion, chopped; 177 milliliters uncooked quick-cooking barley or pearl barley, presoaked; 1 teaspoon garlic pepper seasoning blend; 85 grams cups packed spinach leaves, shredded; 355 milliliters reduced-sodium chicken or vegetable broth

Spinach-Barley Risotto is a dairy free main course. This recipe serves 2. One serving contains 456 calories, 12g of protein, and 6g of fat. A mixture of pearl barley, vegetable broth, spinach leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dried cranberries you could follow this main course with the Breakfast Cookies as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.

Ingredients you will need

Seasoning Mix