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Quick-cooking barley prepared risotto-style cooks up in the same amount of time as regular risotto.
Place bouillon cubes and 6 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling. Stir to combine.
Toast barley in skillet over medium-high heat 5 minutes, stirring often. Transfer to bowl.
In same skillet, heat 1 Tbs. oil over medium heat. Add shallots, and sauté 4 minutes, stirring often. Return barley to pan and cook 2 minutes, stirring often. Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed. Add 1/2 cup bouillon and sun-dried tomatoes, and cook 4 minutes, or until liquid is almost completely absorbed, stirring constantly. Add spinach a few handfuls at a time, and cook until spinach is wilted. Continue adding bouillon 1/2 cup at a time, and stir and cook 5 minutes, allowing barley to absorb most of liquid before adding more. Stir in tofu, and cook 8 minutes, or until barley is tender. Stir in remaining 1 Tbs. oil, Parmesan, and chives.
- Calories 373
- Carbohydrate Content 54 g
- Cholesterol Content 0 mg
- Fat Content 11.5 g
- Fiber Content 9 g
- Protein Content 18 g
- Saturated Fat Content 2 g
- Sodium Content 366 mg
- Sugar Content 2 g