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| Home -> [Vegetables] -> [Nutrient-rich: creamy pearl barley and vegeta Recipe] |
Nutrient-rich: creamy pearl barley and vegeta
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Vegetables |
Rating: |
0 |
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Ingredients:
| 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 | | | Salt | | | Pepper |
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Procedures:
| 1 | Combine vegetable stock and white wine. | | 2 | In large, heavy saucepan, combine 3-?cups of the stock mixture and barley. | | 3 | Cover; bring to boil. | | 4 | Reduce heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all of the liquid is absorbed. | | 5 | uncover; stir in 3 cups of the stock mixture, about ?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. | | 6 | Remove from heat; cover and set aside. | | 7 | 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. | | 8 | stir in remaining stock mixture, sweet potato and thyme. | | 9 | Cover and simmer over medium-low heat for about 8 minutes, stirring occasionally. | | 10 | Add broccoli; cook for 6-8 minutes or until vegetables are tender. | | 11 | Stir barley into mushroom mixture and heat through. | | 12 | Sprinkle with cheese and season with salt and pepper to taste. | | 13 | per serving: about 440 calories, 13 g protein, 8 g fat, 78 g carbohydrate good source calcium, very high source fibre, excellent source iron. |
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