Try this Roasted Herb Barley recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F). Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 809 | ||
Calories from Fat: 425 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.3g | 63 % | |
Saturated Fat 29.3g | 147 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 337mg | 12 % | |
Potassium 370.5mg | 10 % | |
Total Carbohydrate 89.4g | 26 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 70.9g | ||
Protein 12g | 17 % | |
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: 809
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