Try this Barley Stew recipe, or contribute your own.
Suggest a better descriptionPlace barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked. Saute onion, garlic, ginger & curry in nonstick pan. Continue to saute adding the remaining ingredients; bring to a boil and turn to a simmer. Simmer 30-45 minutes until potatoes & carrots are cooked. You may have to add more water. Serve with hot bread. Variations: Add other vegetables such as corn, peas. Omit potatoes. Posted by tron!clevax.dnet!fishman@uunet.uu.net (RON FISHMAN) to the Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 34 | ||
Calories from Fat: 4 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.2mg | 1 % | |
Potassium 185.2mg | 5 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.5g | ||
Protein 1g | 1 % | |
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: 34
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