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Barley Risotto with Mushrooms and Thyme
KALYN'S KITCHEN12Ingredients
70Minutes
140Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 cups low sodium chicken stock (or use 4 cups stock and 2 cups water)
- 1 tsp. base (Better than Bouillon Mushroom, optional but recommended)
- 1 1/2 Tbsp. olive oil (or a little less, depending on your pan)
- 1/2 cup diced celery (finely)
- 1/2 onion (large, finely diced)
- 3/4 lb. mushrooms (finely diced, I used brown Baby Bella mushrooms)
- 1 carrots (medium, finely chopped)
- 1 Tbsp. fresh leav thyme (washed and chopped, or use 1 tsp. dried thyme)
- black ground pepper (fresh, to taste)
- 3/4 cup barley
- 1 bay leaf
- 3 Tbsp. chopped parsley (to garnish, optional)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium70mg3% |
| Potassium410mg12% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A30% |
| Vitamin C8% |
| Calcium2% |
| Iron8% |
* 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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