Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 4-quart Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 6 minutes, stirring frequently. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.

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  • Combine gravy mix, 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.

  • carbo rating: 19

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

191 calories; calories from fat 0%; fat 4.5g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 14.6g; carbohydrates 24g; fiber 5g; cholesterol 26mg; iron 1.7mg; sodium 407mg; calcium 40mg.
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