Grilled Vegetable Barley Risotto With Marinated Portobello Steak Recipe

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Nutrition per serving    (USDA % daily values)


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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

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