Barley Risotto with Spinach and Tofu

Barley Risotto with Spinach and Tofu

Barley Risotto with Spinach and Tofu

By Vegetarian Times
Serves 6

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Details
  • Servings:   6
  • Calories:   371
  • Protein:   15g
  •  
  • Fiber:   13g
  • Sugar:   4g
  • Carb Total:   43g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   11g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 3 no-salt-added vegetable bouillon cubes
  • 2 cups quick-cooking barley
  • 2 Tbs. olive oil, divided
  • 3 large shallots, chopped (1 cup)
  • 2/3 cup dry white wine
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 12 oz. baby spinach (8 cups)
  • 1 8-oz. pkg. baked garlic-herb tofu, cubed
  • 3 Tbs. grated vegan Parmesan cheese
  • 3 Tbs. chopped fresh chives
Instructions

Barley Risotto with Spinach and Tofu serves 6 original recipe by Vegetarian Times.

View original preparation instructions

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