This is a clean version of risotto. It has a little different texture than regular risotto due to the barley, but the flavor is amazing!
Ingredients: (Serves 4)
1 lb Pork Tenderloing
1/4 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1 c Onion
10 oz Baby Portobello Mushrooms
3 Cloves of Garlic, minced
2 tsp Dried Rosemary
1 c Pearl Barley
2.5 c Chicken Broth (I used 3c and it was too liquidy)
1/2 c Balsamic Vinegar
1/2 c Grated Parmesan Cheese
1/2 tsp Lemon Juice
3 c Baby Arugula
Chop the onion and slice the mushrooms.
Cut the pork tenderloin into 1/2 inch pieces.
Season with salt and pepper. Then sear pork in a skillet with medium heat. Turn once and cook for 1 to 2 minutes on each side. Place the pork in the slow cooker after it is seared.
Add the onions and mushrooms to the same skillet. Cook on medium heat for about 5 minutes until the veggies are soft. Stir occasionally.
Pour the veggies into the slow cooker. Add garlic, rosemary, barley, and broth to the slow cooker.
Cover and cook on high for 3 hours.
Transfer reduced vinegar to a small bowl and let set until dinner is ready.
My risotto was a little too liquidy. I suggest using 2.5c broth instead of 3 like I used. Add the parmesan, lemon juice, and arugala into the slow cooker. Continue to fold the risotto until the arugala is wilted.
Drizzle the balsamic vinegar over each serving.
Season with salt and pepper. Then sear pork in a skillet with medium heat. Turn once and cook for 1 to 2 minutes on each side. Place the pork in the slow cooker after it is seared.
Add the onions and mushrooms to the same skillet. Cook on medium heat for about 5 minutes until the veggies are soft. Stir occasionally.
Pour the veggies into the slow cooker. Add garlic, rosemary, barley, and broth to the slow cooker.
Cover and cook on high for 3 hours.
Pour the vinegar into a small sauce pan. Reduce by boiling steadily for 5 minutes.
Transfer reduced vinegar to a small bowl and let set until dinner is ready.
My risotto was a little too liquidy. I suggest using 2.5c broth instead of 3 like I used. Add the parmesan, lemon juice, and arugala into the slow cooker. Continue to fold the risotto until the arugala is wilted.
Drizzle the balsamic vinegar over each serving.
This meal had such a great flavor! My whole family agreed. :D I love that I can make healthy clean meals in the slow cooker that taste so great.
Nutritional Info:
378 Calories
9g Fat
6g Fiber
36g Protein
44g Carbs
10 PointsPlus
Recipe from Clean Eating magazine
No comments:
Post a Comment