Try this Barley Porridge recipe, or contribute your own.
Suggest a better descriptionSource: The Mediterranean Diet Plan book
1. In a medium saucepan over medium-high heat, place the barley, wheat berries, almond milk, and water. Bring to a boil, reduce heat to low, and simmer for about 25 minutes, stirring frequently until gains are very tender.
2. Top each serving with almond milk, 2 tablespoons of each of blueberries, pomegranate seeds and hazelnuts, and 1 tablespoon of honey.
Substitution: bulgar wheat is a healthy protein and fiber packed substitution for barley in this hot breakfast.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 494 | ||
Calories from Fat: 66 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.6mg | 1 % | |
Potassium 444.7mg | 12 % | |
Total Carbohydrate 99.6g | 29 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 80.8g | ||
Protein 12.4g | 18 % | |
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: 494
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