| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Canadian |
Vegetables |
5 |
Servings |
INGREDIENTS
| 6 |
c |
Vegetable/chicken stock |
| 1 1/2 |
c |
Dry white wine, or stock |
| 1 3/4 |
c |
Pearl barley |
| 1 |
tb |
Olive oil |
| 2 |
c |
Mushrooms, sliced |
| 1 |
|
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
c |
Sweet potato, diced |
| 1 |
tb |
Fresh thyme or 1 ts dried |
| 3 |
c |
Small broccoli florets |
| 1/2 |
c |
Parmesan, freshly grated |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Combine vegetable stock and white wine. In large, heavy saucepan, combine
3-1/2 cups of the stock mixture and barley. Cover; bring to boil. Reduce
heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all
of the liquid is absorbed.
Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time,
stirring until each addition is absorbed before adding the next, for about
25 minutes or until barley is tender and creamy. Remove from heat; cover
and set aside.
Meanwhile, in large saucepan, heat olive oil over medium heat; cook
mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or until
mushrooms are softened.
Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer
over medium-low heat for about 8 minutes, stirring occasionally. Add
broccoli; cook for 6-8 minutes or until vegetables are tender. Stir barley
into mushroom mixture and heat through. Sprinkle with cheese and season
with salt and pepper to taste.
Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g carbohydrate
Good source calcium, very high source fibre, excellent source iron.
Source: Canadian Living magazine Feb 95 Presented in article by Jan Main:
"Health & Well-Fare: Savour The Soy"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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