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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Buttery Barley Risotto with Parmesan Cheese

serves
prep time: 10
cook time: 60

ingredients

  • 1 medium onion, finely chopped
  • 2 medium garlic cloves, minced
  • 2 cups pearl barley (about 1 2/3 cups), rinsed, drained
  • 1 6-ounce package 3 inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
  • 1/2 cup freshly grated Parmesan cheese (about 3 tablespoons)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh basil

directions

Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic, sauté, until tender, about 6 minutes. Add barley, stir until coated with butter, about 1 minute. Add 1/2 cup broth, simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.

Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté, until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto, stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.