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How to Make Flan
Peruvian Arroz con Pollo
Farmers’ Market Barley Risotto
tablespoon olive oil
medium onion, chopped (1/2 cup)
medium bell pepper, coarsely chopped (1 cup)
cups chopped fresh mushrooms (4 oz)
cup frozen whole kernel corn (from 12 oz bag)
cup uncooked pearl barley
cup dry white wine or chicken broth
cups Progresso™ chicken broth (from 32 oz carton)
cups grape tomatoes, cut in half (if large, cut into quarters)
cup shredded Parmesan cheese
tablespoons chopped fresh or 1 teaspoon dried basil leaves
In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
Stir in wine and 1/2 cup of the chicken broth. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining broth and 3 cups water, adding 1/2 to 3/4 cup of broth or water at a time and stirring frequently, until absorbed.
Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until hot. Sprinkle with remaining 1/3 cup cheese.
Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice. Barley is high in soluble fiber and may have the same cholesterol-lowering properties of oats.
Calories from Fat
% Daily Value
% Daily Value*:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2018 ®/TM General Mills All Rights Reserved
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