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
Worries go down better with soup. |
| Jewish Proverb |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This Recipe for Nutrient-Rich: Creamy Pearl Barley & Vegeta is one of thousands in the Recipes-to-go Fruit Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
If you enjoy this Nutrient-Rich: Creamy Pearl Barley & Vegeta Recipe - you should enjoy the recipe collections you can find on the websites below:
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Nutrient-Rich: Creamy Pearl Barley & Vegeta from the recipe cookbook of Recipes-to-go (Fruit)
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
There is no such thing as a little garlic. |
| A. Baer |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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