Nutrient-rich: creamy pearl barley & vegeta
Yield: 5 Servings
Ingredients:
- 6 c Vegetable/chicken stock
- 1 1/2 c Dry white wine or stock
- 1 3/4 c Pearl barley
- 1 tb Olive oil
- 2 c Mushrooms sliced
- 1 Onion chopped
- 1 Garlic clove minced
- 2 c Sweet potato diced
- 1 tb Fresh thyme - or 1 ts dried
- 3 c Small broccoli florets
- 1/2 c Parmesan
Instructions:
freshly grated Salt Pepper 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
