MOCK RISOTTO
A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
- 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.
Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams
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Marie Nicole Chery
[email protected]I'm not sure what went wrong, but this mock risotto turned out terrible. It was dry and clumpy. I would not recommend this recipe.
Hermela Dawit
[email protected]This mock risotto was a disaster. It was too salty and the vegetables were overcooked.
Ramesh Bashyel
[email protected]I would not recommend this recipe. The risotto was bland and flavorless. I will not be making this again.
Elihle Ndzabe
[email protected]This recipe was a waste of time. The risotto never thickened up, no matter how long I cooked it.
Karen Furtado Amore
[email protected]I followed the recipe exactly and the risotto turned out too mushy. I think I would have been better off using regular rice.
Wifekali Lama
[email protected]This mock risotto was a disappointment. It was bland and lacked flavor. I would not recommend this recipe.
Rauf Ahmed
[email protected]I'm not a big fan of risotto, but this mock risotto was actually pretty good. It was easy to make and had a nice flavor.
Jasmyne Henry
[email protected]This was a great recipe! I made it for my family and they all enjoyed it. It was easy to make and tasted delicious.
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[email protected]I made this mock risotto for my vegetarian friends and they loved it! It was a great way to get them to eat their vegetables.
Ernest Dailey
[email protected]This recipe was a lifesaver! I had a craving for risotto but didn't have any arborio rice. This mock risotto was just as good, and it was so much easier to make. I will definitely be making this again.
Braden Terry
[email protected]I followed the recipe exactly and the risotto turned out perfect. It was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Jenish Bista
[email protected]This mock risotto was a great way to use up leftover rice. It was quick and easy to make, and it tasted delicious. I will definitely be making this again.
Anam Daniel
[email protected]I was skeptical about this recipe at first, but I was pleasantly surprised. The risotto was creamy and flavorful, and the vegetables added a nice touch. I will definitely be making this again.
Blessed King
[email protected]This mock risotto was a hit with my family! It was easy to make and tasted just like the real thing. I will definitely be making this again.