Grilled Vegetable Barley Risotto With Marinated Portobello Steak Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
1491
FAT
363%
CHOL
11%
SOD
146%

Comments

Add a comment

Ingredients for 4 servings

2 cups basil leaves

1/4 cup thin soy sauce

1/3 cup grated Parmigiano-Reggiano

1/3 cup red wine

Salt and black pepper

2 to 3 cups hot vegetable stock

1 red onion, sliced in rings, 1/4-inch thick

1 tablespoon minced garlic

Basil sprigs, for garnish

1 eggplant, sliced lengthwise, 1/4-inch thick

1 cup canola oil

1 red bell pepper, de-seeded and sliced

4 large portobello caps, de-stemmed

1/4 cup Dijon mustard

1/3 cup canola oil

Basil Oil, recipe follows

1 teaspoon coarsely ground black pepper

1/2 cup canola oil

2 cups barley

1/2 teaspoon salt

1 cup spinach

Marinated Portobello Steaks, recipe follows

4 scallions

4 minced shallots

1 zucchini, sliced lengthwise, 1/4-inch thick

2 tablespoons butter

You might also like

Pea Barley Risotto
Closet Cooking
Barley Risotto With Blue Cheese And Spinach Recipe
Food Republic
Artichoke And Spinach Barley Risotto
Pamela Salzman
Barley Risotto With Beans And Greens
smitten kitchen
Shrimp Barley Risotto With Peas
Framed Cooks
Meyer Lemon Risotto
101 Cookbooks
Seaweed Risotto Recipe
101 Cookbooks
Barley Risotto With Asparagus And Parmesan
Real Simple
Creamy Vegetable And Barley Risotto With Chickpeas
One Hungry Mama
Baked Barley Risotto With Butternut Squash
Real Simple