VEGETABLE BARLEY RISOTTO

Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto --
 
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 3/4 cup quick-cooking barley
  2. 1 cup coarsely chopped zucchini
  3. 1/4 cup minced shallots
  4. 2 teaspoons olive oil
  5. 1 clove garlic, minced
  6. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  7. 3/4 cup chopped tomatoes
  8. 1/4 teaspoon pepper

INSTRUCTIONS FOR VEGETABLE BARLEY RISOTTO

  1. Heat large stockpot over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.
  2. Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.
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