I figured I would loosely follow last week’s recipe, but sub out some of the ingredients and include different veggies in the mix.
Tonight I bring you cauliflower and eggplant barley risotto!
Barley works so well in risotto and really adds texture and nuttiness to the dish.
This dish came together pretty quickly. By the time I packed my lunch for tomorrow and unloaded the dishwasher, dinner was ready.
I served the risotto on a bed of steamed broccoli.
Cauliflower and Eggplant Barley Risotto
Ingredients (Makes two large servings)
- 3 cups fat-free, less-sodium chicken broth
- 1/2 tbsp. tablespoon olive oil
- 10 oz. chopped cauliflower
- 1/2 cup chopped roasted eggplant
- 1/2 chopped large onion
- 1/2 c. cup pearled barley
- 1/4 cup grated fresh Parmesan cheese
1. Bring broth to a simmer in a medium saucepan; keep warm.
2. Heat oil in a large non-stick skillet over medium-high heat. Add cauliflower, eggplant and onion; sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.
3. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese.
Benefits of Running with Your Dog
Sadie and I may or may not have made a debut.
Thought of the Day
I read a neat post by “Professor ToughLove” today and one of his main points really struck a cord with me, so I figured I would share it with you:
“Your opinions are valuable, and it’s important that you have them, about all kinds of stuff. But having an opinion means being responsible for understanding it: where that opinion came from, what influenced it, and how much of it is based on what you yourself have learned about the world vs. what parents and pundits are shouting at you.”