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Ingredients: Makes 4 servings
3 1/2 tablespoons dry white wine2 1/2 cups low sodium vegetable broth1/2 ounce unsalted butter2 1/2 teaspoons canola oil3 1/2 ounces finely chopped onions1 1/4 dry barley1/4 teaspoon salt1/2 teaspoon ground black pepper3 tablespoons freshly chopped parsley1 ounce grated parmesan cheese2 cups cooked shrimp1 cup roasted mushrooms1 cup roasted butternut squash1/4 cup chopped sage
Over medium heat, combine dry white wine and vegetable broth. Cover and heat until simmering. Hold hot.
Heat butter and oil in a rondeau. Add onions, and sweat until translucent. Add barley; stir to coat with butter and lightly toast.
Gradually add broth to barley one cup at a time, allowing broth to be absorbed each time before adding more. Repeat process until all broth/wine mixture has been absorbed by barley, and barley is tender.
Stir in salt, pepper, parsley, and parmesan until well combined. Stir in shrimp, mushrooms, and butternut squash and heat until ready to serve. Divide among four plates and sprinkle with sage.
Serving size:1 3/4 cups
Nutritional Information: Per serving: 490 calories, 12 g fat, 3 g saturated fat, 450 mg sodium, 65 g carbs, 5 g sugar, 12 g fiber, 32 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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