Well there is no way around it. I’m obsessed with risotto. Any flavor; seafood, mushroom, cheese, etc. the possibilities are endless. It is however a dish loaded with butter and carbs because of the rice. This version is a total makeover! And it’s so healthy for you. It also highlights this season’s delicious produce (which seems to be a theme of mine this Fall). It cuts down on the unhealthy carbs and fat and all you’re left with is flavorful, creamy goodness. And another bonus to this is it’s quick and super simple. None of that constant stirring associated with traditional risotto. Hope you enjoy it!
1/2 sweet potato diced
1/2 onion diced
1 tbls olive oil
1 tsp chopped garlic
Dash of cinnamon
Dash of nutmeg
Dash of paprika
Salt and pepper
1/2 cup 10 minute barley (I love the trader joes brand)
3 cups vegetable stock
1/2 cup Frozen kale or mustard greens
Directions: microwave the sweet potato for 2 minutes. Take out and dice. Add the potato, onion, garlic, oil and seasonings to a large frying pan. Sautée everything for 10 minutes. Add the barley and toast for another 5 minutes on medium heat. Add the stock slowly and cover and reduce to medium low and cook for another 15-20 minutes or until all the liquid is absorbed. Stir in the greens at the end and warm throughout.
ChecI this out on Healthy Vegan Fridays.
Nutrition Facts: Makes 3 servings – Calories: 179, Fat: 5.5g Protein: 5g