Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of fiber; and a good source of protein, vitamin B6, and selenium. Vegetable Barley Risotto Ingredients: 3/4 cup quick-cooking barley 1 cup coarsely chopped zucchini 1/4 cup minced shallots 2 teaspoons olive oil 1 clove garlic, minced 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 3/4 cup chopped tomatoes 1/4 teaspoon pepper Instructions: 1. Heat large nonstick Dutch oven 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. Makes 4 servings. Nutrition information per serving: 173 calories; 3 g fat (0 g saturated fat; 2 g monounsaturated fat); 0 mg cholesterol; 525 mg sodium; 31 g carbohydrate; 6.9 g fiber; 7 g protein; 1.8 mg niacin; 0.2 mg vitamin B6; 0 mcg vitamin B12; 1.5 mg iron; 13.3 mcg selenium; 1.1 mg zinc. View more recipes that are Lean Choices.

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