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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
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
---
Cholesterol
11mg
4 %
Sodium
1131mg
47 %
Protein
18g
36 %
Calories:
36% Others combined
33% Pearl barley
17% Olive oil
12% Pine nuts
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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.
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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Barley Risotto with Eggplant and Tomatoes
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