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Suggest a better descriptionTips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter. NOTES : Wonderful and filling! Recipe by: Converted from Meal-Master Posted to MC-Recipe Digest by "cabinluvr@lse.fullfeed.com"
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 211 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.7mg | 1 % | |
Potassium 309.5mg | 8 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 36.4g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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