Combine vegetable stock and white wine. In large, heavy saucepan, combine 3-1/2 cups of the stock mixture and barley. Cover; bring to boil. Reduce heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all of the liquid is absorbed. Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time, stirring until each addition is absorbed before adding the next, for about 25 minutes or until barley is tender and creamy. Remove from heat; cover and set aside. Meanwhile, in large saucepan, heat olive oil over medium heat; cook mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or until mushrooms are softened. Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer over medium-low heat for about 8 minutes, stirring occasionally. Add broccoli; cook for 6-8 minutes or until vegetables are tender. Stir barley into mushroom mixture and heat through. Sprinkle with cheese and season with salt and pepper to taste. Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g carbohydrate Good source calcium, very high source fibre, excellent source iron. Source: Canadian Living magazine Feb 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy" [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 43 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 8.8mg||3 %|
|Sodium 183.5mg||6 %|
|Potassium 837.4mg||22 %|
|Total Carbohydrate 71.5g||21 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 56.8g|
|Protein 15.7g||22 %|
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Calories per serving: 380
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