Healthy Living, Recipes on January 7, 2010 by

Happy New Year!

new growth

It's a whole new year and high time for some new growth.

Happy New Year! I trust everyone is recovered from their celebrations last week and hope that each of you has had a wonderful first week of 2010. We’ve had a great week at Bob’s Red Mill so far. We’re about ready to launch some new products that we think will be a welcome ingredient in your home. I can’t tell you about them now, but I’ll give you a hint- they’ll bring a warm, hearty addition to your dinner table. As we get closer to launching these new items, I’ll give some away for you to try.

Speaking of giveaways, no one came forward to claim their copy of The Vegan Table. I’ve gone ahead and selected another winner from those of you who participated in our contest. The winner of The Vegan Table by Colleen Patrick-Gourdreau is Derek from Sea Foam Wood Turning! Congratulations, Derek! Derek makes beautiful wooden one-of-a-kind art, including spurtles, in his Nova Scotia studio. You can also find his products online at His name was selected randomly, I promise.

I don’t know about you, but this year I had a little trouble making a resolution. I always resolve to eat healthier, but it doesn’t seem like much of a resolution when I’m always trying to eat better. Did you make a resolution this year? What was it? Here’s a recipe we love at our house that falls in line with eating healthier. Enjoy!

Vegetable Barley Risotto

2 Tbsp Olive Oil
1/2 cup Onion, chopped
2 cloves Garlic, minced
1 cup Whole Hull-less Barley
1 cup Zucchini, halved and sliced
3 cups Vegetable Broth
1/3 cup Sherry Cooking Wine
2 Tbsp Parmesan Cheese *


Heat the broth to almost a boil for adding to barley later. In a medium sized pot, sauté onion and garlic in olive oil, about 2 minutes. Add in the dry barley and sauté for 5 minutes stirring often, allowing the barley to brown a little. Add in heated broth, sherry and zucchini and bring to a boil. Turn down heat to a simmer, cover pot and cook for about 60 minutes, stirring occasionally. Remove lid and add in cheese. Cook an additional 10 minutes with no lid.

*Nutritional Yeast can be used as a non-dairy replacement for the parmesan.

Makes 8 servings


Each serving contains: Calories 140, Calories from Fat 35, Total Fat 4g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrate 22g, Dietary Fiber 5g, Sugars 2g, and Protein 4g.

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