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Spinach-Barley Risotto
Spinach-Barley Risotto
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Prep Time:
10 minutes
Total Time:
35 minutes
Try this quick and tasty Italian barley spinach risotto for a traditional rice dish with a twist in just 35 minutes.
Ingredients:
  • 2 teaspoons olive oil
  • 1 cup thinly sliced mushrooms (4 ounces)
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 cups reduced-sodium chicken or vegetable broth
  • 1 teaspoon garlic pepper seasoning blend
  • 1 teaspoon Dijon mustard
  • 3/4 cup uncooked quick-cooking barley or pearl barley, presoaked*
  • 1/3 cup instant wild rice
  • 1/4 cup dried cranberries
  • 2 cups packed spinach leaves, shredded (3 ounces)
Instructions:
  • 1. In a large non-stick skillet over high heat, heat oil. Add mushrooms and onion, cook until tender. Stir in broth, garlic pepper seasoning blend, and mustard, bring to a boil. Add remaining ingredients except spinach, reduce heat to low. Simmer covered for 10 minutes, stirring occasionally. Finally, stir in spinach, cover, and simmer for about 5 minutes until water is absorbed and barley and wild rice are tender.

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