Recipe by AVELYN
"Rather than a risotto rice, I use pearled barley for this orzotto. Prep time is almost nil if you have a food processor to deal with chopping the onion for you. I like serving this with asparagus and Quorn® 'chicken'. Parmesan balsamic sauces go well alongside this. You can substitute cream for the milk if you want it a bit heavier."
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1 1/2 cups
dry white wine
2 3/4 cups
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Barley Orzotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
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