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Barley Risotto with Shrimp Eggplant

 

55

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

7 tablespoons olive oil
1 each shallots
*
2 cups pearl barley
8 cups vegetable stock
3 each eggplant
japanese
*
10 large shrimp
cut into 4 pieces
¼ cup romano cheese
grated
*

Directions

In a large saucepan, heat 2 tablespoons oil over medium-high heat.

Add shallot and cook, stirring, until translucent.

Add barley; stir to coat with the oil.

Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2 to 3 minutes; take care not to let it brown.

While barley is cooking, bring vegetable stock to a boil.

Add vegetable stock to barley, a cup at time.

Cook, stirring frequently, until liquid is almost absorbed before adding more liquid.

Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes.

Meanwhile, cut eggplant into ½-inch cubes.

Heat 4 tablespoons of oil in a large skillet over medium-high heat.

Sauté eggplant, stirring frequently, until soft, about 12 minutes.

Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil.

Sauté shrimp until pink. When barley is done, stir in eggplant and shrimp.

Add grated pecorino cheese.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 40636% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 95mg 4%
Total Carbohydrate 17g 17%
Dietary Fiber 10g 42%
Sugars g
Protein 29g
Vitamin A 2% Vitamin C 2%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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