Vegetable Barley Risotto Side Dishes

Ingredients

• 3/4 cup quick-cooking barley
• 1 cup coarsely chopped zucchini
• 1/4 cup minced shallots
• 2 tsp. olive oil
• 1 clove garlic, minced
• 1 can (14 oz) ready-to-serve beef broth
• 3/4 cup chopped tomatoes
• 1/4 tsp. pepper

Instructions

Heat large nonstick Dutch oven over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.

Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.

Nutritional Information

Nutrition per serving: 179 calories; 3 g fat (0 g saturated fat; 2 g monounsaturated fat); 9 mg cholesterol; 456 mg sodium; 34 g carbohydrate; 6.7 g fiber; 6 g protein; 2.1 mg niacin; 0.2 mg vitamin B6; 0.0. mcg vitamin B12; 1.3 mg iron; 14.4 mcg selenium; 1.0 mg zinc.