Wonderful savory wine sauce filled with mushrooms and onions. A true comfort food.
Pour vegetable broth and 1/2 of the wine in slow cooker. Turn on low. Add all seasonings, including garlic. Stir in tomato paste. Add onions, carrots and mushrooms. Let cook on low for at least 5 hours. 30-45 min before serving turn cooker on high until broth starts simmering. Mix arrowroot in about 2 tbsp cool water. Pour in broth and mix. Allow to simmer while preparing pasta and barley. Put pasta on plate first then a layer of barley and top with Bourguignon. I serve this with Baked Barbecue Panko Tofu. (look up recipe on Big Oven)
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 26 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 141.4mg | 5 % | |
Potassium 70.8mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 0.3g | 0 % | |
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: 26
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