Wheat and Barley Risotto

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Ingredient List: 


1 cup wheat berries
1/2 cup pearl barley
2 Tbsp. olive oil 
2 cup mushrooms, sliced
2 shallots, minced
2 large garlic cloves, minced
1/2 c. Parmesan cheese, freshly grated
1 Tbsp. parsley, chopped
1 Tbsp. chives, chopped
1 tomato, chopped
Salt and freshly ground black pepper to taste

Add 3 cups of salted water to 2 separate pots and bring to a boil. Add wheat berries to 1 saucepan and barley to the other. Cook until tender, approximately 50 to 60 min.
In a small frying pan, heat 1 Tbsp. of the oil over medium-high heat. Add the mushroom, shallots and garlic; sauté until softened and fragrant, about 3 min. 
Stir in the cooked wheat berries, barley, mushroom mixture, cheese and 1 Tbsp. oil; mix to combine. Fold in herbs and tomato. Add salt and pepper to taste and serve immediately.

Note: Serving size is 1 cup

Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. 

Nutritional Information: Calories: 74;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 7mg;   Total Carbs: 26g;  Fiber: 5g;   Protein: 8g;   Sodium: 130mg;