Guest guest Posted September 4, 2001 Report Share Posted September 4, 2001 (not yet tested) * Exported from MasterCook * Barley and Vegetables Recipe By :TriColor Diet by Martin Katahn Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pearl barley 1 tablespoon olive oil 1 small zucchini -- chopped 4 ounces fresh mushrooms -- quartered 1 1/2 cups bouillon or broth 1/2 teaspoon salt -- or, to taste 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1. In a small, dry skillet, toast the barley over medium heat, stirring constantly, for 2 to 3 minutes. Transfer to a 1.5-quart covered casserole. 2. Place the olive oil and zucchini in the first pan and saute until barely tender. 3. Add the mushrooms and stir briefly. 4. Add the broth or bouillon and the seasonings, and bring to a boil. 5. Pour the mixture over the barley in the casserole and bake, covered, at 350 degrees for about 45 minutes. Check after 20 to 30 minutes and add more liquid if the casserole appears to be drying out. S(Edited by): " Hanneman (kitpath) on 04-Sep-2001 " Copyright: " © 1996 Katahn Associates ISBN039303920X " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 5g Fat (23.8% calories from fat); 6g Protein; 32g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 881mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat. NOTES : This dish can be made with rice as well as barley. If you use rice, reduce the liquid to 1 cup and the salt to 1/4 teaspoon. Nutr. Assoc. : 0 0 0 0 5451 0 0 0 Quote Link to comment Share on other sites More sharing options...
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