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photo Barley Risotto with Eggplant and Tomatoes Recipe | Say Mmm

Barley Risotto with Eggplant and Tomatoes

This Barley Risotto with Eggplant and Tomatoes recipe contains pearl barley, olive oil, pine nuts, goat cheese, chicken broth and more.
4 Servings - myrecipes.com
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Servings:4  | Calories:529 | Total Fat:24g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 6g
30 %
Total Carb 59g
20 %
Fiber 14g
56 %
Sugars 10g
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Cholesterol 11mg
4 %
Sodium 1131mg
47 %
Protein 18g
36 %
Calories:
36% Others combined
33% Pearl barley
17% Olive oil
12% Pine nuts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

6 cups (1 / 2 inch) diced eggplant
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon black pepper, divided
5 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 cups finely chopped onion
1 cup uncooked pearl barley
2 teaspoons minced garlic
1/2 cup dry white wine
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled soft goat cheese
1/4 cup thinly sliced fresh basil
1/4 cup pine nuts, toasted

Directions : View recipe directions on myrecipes.com
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