6 cup vegetable/chicken stock
1 1/2 cup dry white wine, or stock
1 3/4 cup pearl barley
1 tbsp olive oil
2 cup mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
2 cup sweet potato, diced
1 tbsp fresh thyme or 1 ts dried
3 cup small broccoli florets
1/2 cup parmesan, freshly grated
1 salt
1 pepper
A Recipe for
Nutrient-Rich: Creamy Pearl Barley & Vegeta
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This Recipe for Nutrient-Rich: Creamy Pearl Barley & Vegeta is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Nutrient-Rich: Creamy Pearl Barley & Vegeta from the recipe cookbook of Recipes-to-go (Fruit)
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Combine vegetable stock and white wine. In large, heavy saucepan,
combine 3-1/2 cups of the stock mixture and barley. Cover; bring to
boil. Reduce heat to medium-low; simmer, stirring, for 25-30 minutes
or until almost all of the liquid is absorbed.
Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time,
stirring until each addition is absorbed before adding the next, for
about 25 minutes or until barley is tender and creamy. Remove from
heat; cover and set aside.
Meanwhile, in large saucepan, heat olive oil over medium heat; cook
mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or
until mushrooms are softened.
Stir in remaining stock mixture, sweet potato and thyme. Cover and
simmer over medium-low heat for about 8 minutes, stirring
occasionally. Add broccoli; cook for 6-8 minutes or until vegetables
are tender. Stir barley into mushroom mixture and heat through.
Sprinkle with cheese and season with salt and pepper to taste.
Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g
carbohydrate Good source calcium, very high source fibre, excellent
source iron.
Source: Canadian Living magazine Feb 95 Presented in article by Jan
Main: "Health & Well-Fare: Savour The Soy"
[-=PAM=-] PA_Meadows@msn.com
Serves: 5
Nutrient-Rich: Creamy Pearl Barley & Vegeta Recipe brought to you by Recipes To-Go