Nutritional Info

Nutrition Facts

Serving Size 1 (332g)

Calories 392
Calories from Fat 172 (44%)
Amount Per Serving %DIV
Total Fat 19.1g 29%
Saturated Fat 7.2g 36%
Monounsaturated Fat 8.4g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 34.5mg 12%
Sodium 1039.4mg 45%
Potassium 514.6mg 11%
Total Carbohydrate 41.6g 14%
Dietary Fiber 12.9g 52%
Sugars 9.9g
Protein 13.3g 27%

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Recipe Description
Tiny bits of vegetables are cooked with barley for this orzotto. Serve it as a side dish or first course.
Prep time
25 min
Cook time
45 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
4 Tablespoon(T)  unsalted butter
1   small onion, finely chopped
1 Cup(c)  pearl barley, rinsed and drained
1/2 Cup(c)  fresh or frozen peas
1/2 Cup(c)  mushrooms, chopped
1/4 Cup(c)  red bell pepper, finely chopped
1/4 Cup(c)  celery, finely chopped
1 Pinch(pn)  salt, to taste
1/4 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
4 Cup(c)  meat broth or chicken broth


Prepare the broth, if necessary. In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently, until golden, about 10 minutes. Add the barley and stir well. Stir in half each of the peas, mushrooms, bell pepper and celery, and cook 2 minutes or until wilted. Add the broth and bring to a simmer. Cover and cook 20 minutes. Stir in the remaining vegetables and salt and pepper to taste. Cook, uncovered, 10 minutes more or until the liquid has evaporated and the barley is tender. Remove from the heat. Stir in the remaining tablespoon of butter and the cheese. Serve immediately.

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