Herbed Barley Bean “Risotto” | Canadian Goodness

Name: Herbed Barley Bean “Risotto” | Canadian Goodness
Total time: 60 min
Ingredients: 2 cups (500 mL) low-sodium vegetable or chicken broth; 2 cups (500 mL) milk divided; 2 tsp (10 mL) butter; 1 onion chopped; 3 stalks celery sliced; 2 cloves garlic minced; 1 tsp (5 mL) dried herbs (thyme; rosemary; herbes de Provence or Italian herb blend); 3/4 tsp (3 mL) each; salt and pepper; divided; 1 cup (250 mL) pot or pearl barley; 1 tbsp (15 mL) whole wheat flour; 1-1/2 cups (375 mL) cooked or drained and rinsed canned unsalted Romano or red kidney beans; 1-1/2 cups (375 mL) chopped fresh or frozen green beans; thawed; 2 tbsp (30 mL) white or red wine vinegar; 1/4 cup (60 mL) fresh basil or parsley chopped; 2 tbsp (30 mL) Parmesan

dairyfarmersofcanada.ca

Risotto, the creamy Italian rice dish, gets a fibre boost when you use barley in place of white rice. Add savoury vegetables, legumes, herbs and cook the barley in milk and you’ve got a main course...

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Ingredients

2 cups (500 mL) low-sodium vegetable or chicken broth
2 cups (500 mL) milk divided
2 tsp (10 mL) butter
1 onion chopped
3 stalks celery sliced
2 cloves garlic minced
1 tsp (5 mL) dried herbs (thyme
rosemary
herbes de Provence or Italian herb blend)
3/4 tsp (3 mL) each
salt and pepper
divided
1 cup (250 mL) pot or pearl barley
1 tbsp (15 mL) whole wheat flour
1-1/2 cups (375 mL) cooked or drained and rinsed canned unsalted Romano or red kidney beans
1-1/2 cups (375 mL) chopped fresh or frozen green beans
thawed
2 tbsp (30 mL) white or red wine vinegar
1/4 cup (60 mL) fresh basil or parsley chopped
2 tbsp (30 mL) Parmesan