Mushroom Barley

recipe
Cooked barley has more than 1 1/2 times the fiber of cooked brown rice.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 109
Caloriesfromfat 0.0 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 23 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 93 mg
Calcium 15 mg

Ingredients

1 (14 1/4-ounce) can low-salt beef broth
1 tablespoon low-sodium Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked quick-cooking barley
Cooking spray
1 (8-ounce) package sliced mushrooms
3/4 cup frozen chopped onion, thawed
1/2 cup finely chopped celery (about 1 rib)

Preparation

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Add barley; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.

2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and celery; cook 3 minutes or until tender, stirring often. Stir into cooked barley.

carbo rating: 18

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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