Barley Risotto with Eggplant and Tomatoes

Barley-risotto-ck-1918500-l

(13) Course Main Dishes

Ingredients in this Recipe

1 1/2 cups finely chopped onion
1 cup uncooked pearl barley
1 pint cherry tomatoes
1/2 cup (2 ounces) crumbled soft goat cheese
1/2 cup dry white wine
1/2 teaspoon black pepper, divided
1/4 cup pine nuts, toasted
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
2 cups water
2 teaspoons minced garlic
3 tablespoons olive oil, divided
5 cups fat free, less sodium chicken broth
6 cups (1/2 inch) diced eggplant

Recipe Preparation

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