Recipes
- Roasted Red Pepper Spread
- Tortilla Chips Without Hips
- Grilled Tandoori Chicken
- Tomato-Basil Chicken
- Chicken Pot Pie with Cornbread Crust
- Grilled Beef Kebabs with Ginger-Soy Sauce
- Tailgate Chicken Teriyaki
- Grilled Chicken with Tomato-Avocado Salsa
- Toasted Pumpkin Seeds
- Pat Tovo's Mexican Black Bean Sausage Chili's
- Stacie Fortenberry's LOWFAT SPICY THAI CHICKEN
- Mary Diller's Ambrosia My Way
- Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
- Grilled Chicken and Vegetable Kebabs with Yogurt Dressing
- Norma Redwine's SPAGHETTI SQUASH
- Tom Barr's Stuffed Peppers
- Laura Meyer's Turkey Burger Soup
- Asian Grilled Chicken Breasts
- Classic Light Potato Salad
- Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette
- Ancho Turkey Chili with Roasted Corn
- Banana, Yogurt and Granola Parfaits with Strawberry Sauce
- Pan-Seared Salmon with Summer Succotash
- White Bean Minestrone
- Spiced Pumpkin Bread
- Pan-Seared Pork Chops with Caramelized Apples and Onions
- Spinach and Mushroom Lasagna
- Mashed Baked Butternut Squash with Lemon and Mint
- Butternut Squash Soup with Caramelized Onions and Apples
- English Trifle
- Roasted Asparagus Salad
- Baked Tomato, Rice and Bean Casserole
- Roasted Cauliflower - by Jennifer Siembab
- Brussel Sprouts - by Amy B.
- Grilled Shrimp with White Bean Salad
- Apple Stuffed Chicken
- Acorn Squash and Apple Soup
- Monkey Bars
- Moroccan Chicken Stew
- Skinny Roasted Garlic Mashed Potatoes
- Barley, Mushroom and Winter Squash Risotto
- Shepherd's Pie with Vegetables
- Protein Power Balls
- Hearty Pasta and Bean Soup
- Chicken Dijon
- Sun-Dried Tomato Risotto
- Home-Style Meatloaf with Garlic Smashed Potatoes
- Hearty Pasta and Bean Soup
- Wild Salmon with Champagne Vinaigrette and Blood Orange
- Hearty Pasta and Bean Soup
- Broiled Salmon with Tarragon-Citrus Relish
- Roasted Sugar Snap Peas with Shallots
- Cucumber, Mango and Red Onion Salad
- Barbecued Chicken Burgers
- Rainbow Black Bean Salad
- Citrus Freeze
Barley, Mushroom and Winter Squash Risotto
Serves: 1
Ingredients
• 1/8 large acorn or butternut squash, halved and seeded (about 2 1/2 ounces)
• about 1/3 cup light vegetable stock or water
• 1/2 teaspoon ground turmeric
• 1 teaspoon extra virgin olive oil
• 1/4 clove garlic, finely minced
• 1 tablespoon red onion, diced
• 4 tablespoons chantarelles or portobello mushrooms, sliced (about 2 ounces)
• 4 tablespoons barley
• salt to taste
• freshly ground black pepper
• 1/2 tablespoon snipped, fresh chives
• 1 tablespoon freshly grated Parmesan cheese
Cooking Instructions
1. Preheat your oven to 400°F. Place the squash, cut surface down, in an oven proof baking dish. Place on the lower rack of the oven and cook until tender, about 1 hour. Remove from the oven, scoop out the flesh in tablespoon size pieces from the skin and reserve.
2. Meanwhile, place the barley in a fine strainer and rinse under cold running water to remove any residue of the bitter husks. Drain thoroughly.
3. In a small saucepan, bring the stock or water to a boil and add the turmeric. Keep the seasoned stock hot over low heat.
4. Heat the olive oil in a large, non-stick skillet over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Add the mushrooms and cook until tender and slightly browned, about 10 minutes. Add the barley cooking until the grains are hot, about 3 minutes.
5. Add about 2 ounces of hot stock and cook until just about all of the liquid has been absorbed. Season with lightly with salt and pepper. Continue to add the stock 1 ounce at a time, letting the barley absorb the stock before adding more. The barley is cooked when the grains are al dente, tender yet still with a resilient bite, about 20 to 25 minutes total.
6. Stir in the squash chunks just to reheat without crushing. Remove from the heat. Stir in half of the chives and Parmesan cheese. Adjust the seasonings one last time as necessary.
7. Spoon the risotto into warm rimmed soup plates. Garnish with the remaining chives and Parmesan cheese.
Nutrition Information
Serving Size: 1 cup
Per Serving
Calories 208
Fat 5 g
Protein 5 g
Sodium 487 mg
Carbohydrate 38 g
Fiber 9 g
Saturated fat 1 g
