Barley Risotto With Rabe

Ingredients

• ½ cup olive oil
• 1 medium-size onion, minced
• 8 large garlic cloves, smashed, peeled and minced
• 2 cups medium-size pearl barley
• 5 ½ cups chicken broth or vegetarian broth (see Micro-Tip)
• 1 pound broccoli rabe, trimmed and cut in 1/2-inch pieces
• 2 teaspoons kosher salt
• Freshly ground black pepper to tast

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    411 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 13 grams dietary fiber; 1 gram sugars; 10 grams protein; 842 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 cups

Preparation

1. Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes. Stir in barley. Cook for 2 minutes.
2. Stir in broth. Cook for 15 minutes. Stir in rabe. Cook for 25 minutes.
3. Remove from oven. Cover with a towel and let stand for 10 minutes. Stir in salt and pepper.

• Use 3 1/4 cups broth. Halve all other ingredients. Use an 11 by 7 by 2 1/2-inch dish. Cook as in Step No. 1. Cook broth as in Step No. 2 for 10 minutes. Cook rape for 15 minutes. Finish recipe as above.

1 hour 10 minutes