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Mushroom Barley

Mushroom Barley

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

Oxmoor House JANUARY 2005

  • Yield: 8 servings (serving size: 3/4 cup)

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

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 0.0%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 23g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 93mg
  • Calcium: 15mg
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Mushroom Barley recipe

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