Barley Risotto With Rabe
Published July 2, 1991
- Total Time
- 1 hour 10 minutes
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Ingredients
½ cup olive oil
1 medium-size onion, minced
8 large garlic cloves, smashed, peeled and minced
2 cups medium-size pearl barley
5 ½ cups chicken broth or vegetarian broth (see Micro-Tip)
1 pound broccoli rabe, trimmed and cut in ½-inch pieces
2 teaspoons kosher salt
Freshly ground black pepper to tast
Nutritional analysis per serving
39 grams carbs; 311 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 10 grams fiber; 522 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes. Stir in barley. Cook for 2 minutes.
- Step 2
Stir in broth. Cook for 15 minutes. Stir in rabe. Cook for 25 minutes.
- Step 3
Remove from oven. Cover with a towel and let stand for 10 minutes. Stir in salt and pepper.
Use 3¼ cups broth. Halve all other ingredients. Use an 11 by 7 by 2½-inch dish. Cook as in Step No. 1. Cook broth as in Step No. 2 for 10 minutes. Cook rape for 15 minutes. Finish recipe as above.
Private Notes