Diabetic Side Dish of the Week – Barley Risotto

July 5, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Barley Risotto. To make this week’s dish you’ll be needing Canola Oil, Shallot, Pearled Barley, Vegetable Broth, Dry White Wine, Asparagus, Red Bell Pepper, Grated Parmesan Cheese, Salt and Pepper. There you have it! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Barley Risotto
Swapping out the rice makes this recipe less expensive — and more flavorful!

Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes.

1 1/2 tablespoons canola oil
1 large shallot, chopped
3/4 cup pearled barley
1 3/4 cup vegetable stock or no salt added chicken broth
1/4 cup dry white wine
1 bunch asparagus, trimmed of tough ends and cut into 1-inch pieces
1 red bell pepper
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat canola oil in a pressure cooker. Add shallot and barley and cook, stirring constantly, about 3 minutes. Add stock and wine, secure lid on cooker and bring to high pressure. Cook for 15–20 minutes at high pressure. While barley is cooking, steam asparagus until tender-crisp. Cut bell pepper into thin, short strips. When barley cooking time is up, remove pressure cooker from stove and quick-release pressure. If risotto is a little soupy, cook uncovered for a few more minutes until liquid is reduced. Fold in asparagus, bell pepper, and Parmesan cheese. Add salt and pepper to taste.

Nutrition Information:
Calories: 240 calories, Carbohydrates: 35 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 417 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-risotto/

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It’s Chili, Chowder, or Stew Saturday – Country French Barley Vegetable Potage

February 1, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Country French Barley Vegetable Potage. To make this week’s dish you’ll need; Low-Sodium and Fat-Free Beef Bouillon Powder, Pearled Barley, Garlic, Leek, Carrot, Celery, Mushrooms, Herbes de Provence, and Black Pepper. The Potage is only 63 calories and 11 net carbs per serving (1 cup). The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Country French Barley Vegetable Potage
Ingredients
Preparation time: 20 minutes

6 cups water
1 tablespoon low-sodium, fat-free beef bouillon powder
1/2 cup pearled barley
Vegetable cooking spray
2 cloves garlic, minced
1 cup sliced leek
1 cup sliced fresh carrot
1 cup sliced celery
2 cups sliced fresh mushrooms
1 teaspoon herbes de Provence
1/2 teaspoon black pepper

Directions
Yield: 8 cups
Serving size: 1 cup

* In a large pot, combine 3 cups of the water with the beef bouillon powder and pearled barley. Bring to a boil and cover. Reduce heat and simmer for 30 minutes, until barley is softened. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat. Sauté garlic, leek, carrot, and celery until crisp-tender. Stir in mushrooms and continue to sauté until mushrooms are tender. Set aside until barley is softened. Add sautéed vegetables to large pot with barley and additional 3 cups water, herbes de Provence, and black pepper. Cook an additional 20–30 minutes until vegetables are tender and the consistency is thickened slightly. (You may need to replace some water lost by evaporation—this recipe should make 2 quarts of soup.)

Nutrition Information:
Calories: 63 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 54 mg, Fiber: 3 g

Exchanges per serving: 1/2 starch, 1 vegetable. Carbohydrate choices: 1.
https://www.diabetesselfmanagement.com/recipes/soups-stews/country-french-barley-vegetable-potage/

 


Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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