Wash 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|
|Calories from Fat: 28 (3%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 910
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