In a small saucepan, bring water to a boil; add bouillon and stir
until dissolved. Reduce heat and keep warm.
In a large nonstick skillet over medium-high heat, cook and stir the
barley for 2-4 minutes or until lightly browned. Transfer to a small
bowl. In the same skillet, saute onion in oil for 2 minutes. Add
garlic; saute 1 minute longer or until onion is tender. Stir in
barley and wine. Cook and stir until all of the liquid is absorbed.
Add heated bouillon, 1/2 cup at a time, stirring constantly and
allowing the liquid to absorb between additions. Cook just until
barley is almost tender (cooking time is about 20 minutes). Add the
parsley, lemon peel and salt; cook and stir until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (936g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 29 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 52.1mg||2 %|
|Potassium 605.7mg||16 %|
|Total Carbohydrate 136.2g||40 %|
|Dietary Fiber 27.4g||110 %|
|Sugars, other 108.8g|
|Protein 17.6g||25 %|
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: 626
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