1. Melt the butter in a 2 quart flame-proof casserole over low heat. 2. Add the shallots and saute, stirring occasionally until gold brown, 5 to 7 minutes. 3. Add the barley, broth, thyme and pepper and bring to a boil over high heat. 4. Reduce heat to low, cover ans simmer for 45 minutes, stirring occasionally. 5. Stir in the sliced green onions and transfer to a heated serving dish. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1025 by njwwb
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 318 (68%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 91.6mg||28 %|
|Sodium 535.2mg||18 %|
|Potassium 196mg||5 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 27.1g|
|Protein 5.6g||8 %|
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: 465
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!