Try this Barley Risotto recipe, or contribute your own.
Suggest a better descriptionWash the barley and soak in cold water for 30 minutes. Drain and place in a saucepan with the onion, vegetable stock and red pepper. Bring to the boil and simmer gently for 30-35 minutes until the barley is just tender. Add more liquid to the pan if necessary. Five minutes before the end of the cooking time add the peas. Blend to a smooth puree for babies or leave whole and season with garlic, Roquefort cheese, herbs, salt and lots of freshly ground black pepper for adults. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 1 servings | ||
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Calories: 910 | ||
Calories from Fat: 28 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 107.2mg | 4 % | |
Potassium 963.8mg | 25 % | |
Total Carbohydrate 199.1g | 59 % | |
Dietary Fiber 41g | 164 % | |
Sugars, other 158.1g | ||
Protein 27.9g | 40 % | |
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: 910
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