eastern-european

Polish Forest Mushroom Barley Risotto with Dill and Fried Onion

Name: Polish Forest Mushroom Barley Risotto with Dill and Fried Onion
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 99 g pearl barley (dry); 234 g mixed mushrooms, sliced; 117 g onion, thinly sliced; 7 g garlic, minced; 21 g butter; 526 g vegetable broth (low sodium); 9 g dill, chopped; 1 g black pepper; 2 g salt

This simmered dish pairs pearl barley with mixed mushrooms, sliced, onion, thinly sliced and dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

93 g Carbohydrates

19 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

99g pearl barley (dry) 350 kcal
234g mixed mushrooms, sliced 51 kcal
117g onion, thinly sliced 47 kcal
7g garlic, minced 10 kcal
21g butter 151 kcal
526g vegetable broth (low sodium) 32 kcal
9g dill, chopped 3 kcal
1g black pepper 3 kcal
2g salt 0 kcal

Cooking instructions

vegetable broth (low sodium)
Warm the broth in a small saucepan and keep it at a low simmer.
onionbutter
Heat butter in a skillet over medium heat; add onion and cook until golden, 6-8 minutes.
mixed mushroomsgarlic
Add mushrooms and cook until their moisture evaporates and edges brown, 6-8 minutes. Stir in garlic for 30 seconds.
pearl barley (dry)vegetable broth (low sodium)
Stir in pearl barley and toast for 1 minute. Add a ladle of hot broth and stir until mostly absorbed.
pearl barley (dry)vegetable broth (low sodium)
Continue adding broth a ladle at a time, stirring often, until barley is tender and creamy, 25-35 minutes.
vegetable broth (low sodium)dillblack pepper
Finish with dill, black pepper, and a little extra broth if needed for a creamy texture.