Barley Risotto with Spinach and Tofu

1. 1

   Place bouillon cubes and 6 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.

2. 2

   Stir to combine.

3. 3

   Toast barley in skillet over medium-high heat 5 minutes, stirring often.

4. 4

   Transfer to bowl.

5. 5

   In same skillet, heat 1 Tbs.

6. 6

   oil over medium heat.

7. 7

   Add shallots, and saute 4 minutes, stirring often.

8. 8

   Return barley to pan and cook 2 minutes, stirring often.

9. 9

   Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed.

10. 10

    Add 1/2 cup bouillon and sun-dried tomatoes, and cook 4 minutes, or until liquid is almost completely absorbed, stirring constantly.

11. 11

    Add spinach a few handfuls at a time, and cook until spinach is wilted.

12. 12

    Continue adding bouillon 1/2 cup at a time, and stir and cook 5 minutes, allowing barley to absorb most of liquid before adding more.

13. 13

    Stir in tofu, and cook 8 minutes, or until barley is tender.

14. 14

    Stir in remaining 1 Tbs.

15. 15

    oil, Parmesan, and chives.

* Per serving · 4 servings · Values may vary.