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Barley Risotto with Corn and Basil

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Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.

Source: Everyday Food, September 2005
Total Time Prep Servings

Ingredients

Directions

Variations

If you prefer, replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms.

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Reviews

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How would you rate this recipe?
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  • Twilson9608
    17 JUL, 2012
    I made this as a side for dinner tonight. It. Was. Fantastic! And pretty simple to make! I was wondering what the calories are in one serving...?
    Reply
  • CassandraRobin_
    18 AUG, 2011
    Very good use of barley! Delicious!
    Reply
  • blumie
    24 JUN, 2010
    This recipe is amazing! I used frozen peas instead of corn (it was a recommended substitute in the Everyday Food Book) and it was perfection. Barley is a whole grain, i.e. even better for you than rice, so this is not only delicious, it is healthy!! FYI, I used a homemade meat chicken stock that provided great flavor. Two cups of basil is a lot, but it gives this dish incredible freshness. High marks!!
    Reply
  • ehguy11
    14 SEP, 2008
    A lighter version of risotto, especially when made with fresh corn off the cob! (I used 2 ears of fresh corn). Really simple to make, just takes time to stir so the barley can absorb the liquid. Used veg. broth (we're vegetarians), but iit is still very flavorful! I highly recommend!
    Reply

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