| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Rice | 7 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable Oil |
| 1 | c | Pearl barley; uncooked |
| 2 | c | Chicken Broth |
| 1/2 | ts | Salt |
| 1/3 | c | Fresh basil; minced |
| 1/4 | c | Green onion; thickly slice |
| 1/8 | ts | Ground Nutmeg |
INSTRUCTIONS
1. Heat oil in a 1 wuart saucepan over medium heat. Add barley and cook for 5 minutes; stirring to coat well. 2. Add chicken broth and salt, bring to a boil; cover and reduce heat. 3. Simmer for 30 minutes or until barley is tender and liquid is absorbed. 4. Remove from heat, stir in basil and nutmeg. Notes: Use in place of any rice side dish. You can substantially reduce the sodium in this by using low sodium chicken broth or homemade. Per Serving: 140 calories, 2.4 grams of fat, 23 grams of carbohydrates, 4.6 grams of dietary fibre, 17 grams potassium, 15.7% CFF >From the Recipe Files of RecipeLu <recipelu@recipelu.com> Posted to MC-Recipe Digest by RecipeLu <recipelu@geocities.com> on Mar 08, 1998
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