Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Madeira is a slightly sweet Portuguese fortified wine. Substitute sherry or fruity white wine, if necessary. Serve with broccoli sautéed with garlic and lemon, and corn bread.

David Bonom
Recipe by Cooking Light October 2007

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Credit: Beau Gustafson; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high heat. Add onion, bell pepper, and mushrooms; sauté 4 minutes or until liquid evaporates. Add garlic; sauté 1 minute. Return sausage to pan. Stir in Madeira; sauté 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.

Nutrition Facts

337 calories; calories from fat 22%; fat 8.1g; saturated fat 3.7g; mono fat 2.6g; poly fat 1.6g; protein 17.6g; carbohydrates 49.1g; fiber 9.6g; cholesterol 34mg; iron 3mg; sodium 537mg; calcium 49mg.
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