Creamy Barley and Mushrooms
A creamy and rich side dish that is almost a meal in itself!

Servings: 6

• 1 tablespoon olive oil
• 1 cup chopped onion
• 12 ounces coarsely chopped button and or Crimini mushrooms
• 1 large Portobello mushroom, remove gills and chop
• 3 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced garlic
• 1 cup pearl barley
• 5 cups or more fat-free low-sodium chicken broth or vegetable broth
• 2 tablespoons tomato paste
• 1/4 cup grated Parmesan cheese

Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown for about 15 minutes, adding 1 to 3 tablespoons water if mixture begins to dry. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.

Mix 1 cup broth and tomato paste together until smooth. Stir into the barley mixture. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in Parmesan cheese. Season with salt and pepper.

Per Serving (excluding unknown items): 203 Calories; 4g Fat (14.9% calories from fat); 1g Saturated Fat; 16g Protein; 35g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 530mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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