Try this Ash-E Jow (Iranian Barley Soup) recipe, or contribute your own.
Suggest a better description1) Put everything into a pot and then bring to a gentle boil. 2) Simmer for 1 1/4 hours, stirring occasionally. 3) Serve with feta cheese and salad. Variations: Fry the onions, in the oil, before putting them in the pot. Add 1 cup of cooked chick peas or red kidney beans, a few minutes before serving. From: ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue #178 Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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Serving Size: 1 Serving (1179g) | ||
Recipe Makes: 1 | ||
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Calories: 763 | ||
Calories from Fat: 82 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 51mg | 2 % | |
Potassium 1139.9mg | 30 % | |
Total Carbohydrate 151g | 44 % | |
Dietary Fiber 34.2g | 137 % | |
Sugars, other 116.8g | ||
Protein 25.6g | 37 % | |
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: 763
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