Ingredients:
2 teaspoons olive oil
1 medium onion
1/2 green or red bell pepper
1 cup uncooked barley
3 cups fat free, low sodium chicken broth
1 can diced tomatoes
1 cup shrimp or pre-cooked sausage
3 small slices jalapeno pepper
2 garlic cloves, minced
1/4 cup chives
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parmesan cheese
Directions:
-Warm oil in large saucepan or skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender, about six minutes.
-Stir in barley and cook, stirring, about 1 minute.
-Add jalapeno and broth, cover and simmer over low heat for approximately 15-20 minutes.
-Stir in canned tomatoes and simmer 10-12 minutes more.
-Warm oil in large saucepan or skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender, about six minutes.
-Stir in barley and cook, stirring, about 1 minute.
-Add jalapeno and broth, cover and simmer over low heat for approximately 15-20 minutes.
-Stir in canned tomatoes and simmer 10-12 minutes more.
-Remove jalapeno slices; stir in shrimp or pre-cooked sausage (optional)
-Remove from heat; stir in chives, vinegar and garlic; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields 6 servings.
-Remove from heat; stir in chives, vinegar and garlic; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields 6 servings.
Nutrition info: approximately 190 calories (without meat or shrimp)
Cheers! Seriously, any wine will go well with this dish. A chianti if you're thinking Italia
n, or perhaps Pinot Grigio if you're digging the light feeling of the dish.
n, or perhaps Pinot Grigio if you're digging the light feeling of the dish.Origin: This is a Weight Watchers recipe.
Notes: This recipe originally called for asparagus instead of canned tomatoes. The asparagus was fine, but the canned tomatoes make it a bit more hearty and flavorful. It was my idea to add in the small slices of jalapeno; it gives it a little kick. Obviously, if you are sensitive to it, leave it out. Also, adding shrimp or sausage gives it more heft, but you can leave that out if you want a very light meal, or if you cook
this as a side (which we have done). You can also add in any other herbs (basil) or spices (oregano, red pepper flakes) to tailor the flavor. And lastly, the original recipe didn't call for garlic either. However, I found it makes the whole dish taste more creamy, and hence more like a real risotto. My advice: adjust this dinner to however you desire. I'm sure you can find a way to make it delicious no matter what your taste. Be sure to watch the cooking time in the early stages; once the barley is absorbed, that's when it's time to move on to the next step.
this as a side (which we have done). You can also add in any other herbs (basil) or spices (oregano, red pepper flakes) to tailor the flavor. And lastly, the original recipe didn't call for garlic either. However, I found it makes the whole dish taste more creamy, and hence more like a real risotto. My advice: adjust this dinner to however you desire. I'm sure you can find a way to make it delicious no matter what your taste. Be sure to watch the cooking time in the early stages; once the barley is absorbed, that's when it's time to move on to the next step.