White Bean and Barley Risotto

Another 5-ingredient dinner!  Serve with sauteed greens and fruit for dessert to keep this a Meatless Monday kind of meal.  Serves 4.

What you’ll need:

  • 1 large yellow onion, chopped
  • 2 1/2 cups vegetable broth
  • 1/2 cup pearl  barley
  • 1 15-ounce can white beans
  • 1/4 cup chopped flat-leaf parsley

What you’ll do:

  • In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
  • Add the onion and cook about 6 minutes.
  • Stir in the broth and the barley and bring to a boil.
  • Lower the heat, cover and simmer until the barley is tender, about 30 to 40 minutes.
  • Stir in the white beans and simmer for 5 more minutes.
  • Season with pepper, stir in the parsley and serve.

Recipe and image from Everyday with Rachael Ray

So what are you waiting for…Get dinner on the table!

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