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Walnut barley

Yield: 6 servings

Ingredients:

• 1 c Pearl Barley; -mixed almonds and hazelnuts
• 2 c Water Salt and pepper to taste
• 1 c Celery; 2 tb Minced fresh parsley;
• 1/2 c Walnut; chopped OR Rinse barley under warm running water. Let drain. In a medium-size saucepan bring to a boil and gradually add barley. Cover and cook
• 20 to 25 minutes

Instructions:

Return barley to saucepan with celery nut salt and pepper; heat through. Garnish with parsley. Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g; SOURCE: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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