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Barley Risotto with Marinated Feta
KAHAKAI KITCHEN19Ingredients
85Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup pearl barley
- 2 Tbsp. unsalted butter (I used Earth Balance)
- 6 Tbsp. olive oil (separated)
- 2 celery stalks (small, cut into 1/4-inch / 0.5 cm dice)
- 2 shallots (small, cut into 1/4-inch / 0.5 cm dice)
- 4 cloves garlic (minced)
- 4 thyme sprigs
- 1/2 tsp. smoked paprika
- 1 bay leaf
- 4 strips lemon peel
- 1/4 tsp. chile flakes
- 14 oz. chopped tomatoes (I used diced fire-roasted)
- 3 cups vegetable stock
- 1 1/4 cups passata (***, sieved crushed tomatoes)
- 1 Tbsp. caraway seeds
- 10.5 oz. feta cheese (broken into roughly 3/4-inch / 2 cm pieces)
- 1 Tbsp. fresh oregano leaves
- salt
- black pepper
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium2070mg86% |
| Potassium1080mg31% |
| Protein21g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber13g52% |
| Sugars12g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium50% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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