| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Soups & ste, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Barley, soaked for 1 hour |
| 1 | t | Toasted sesame oil |
| 1/2 | Onion, diced optional | |
| 1/2 | c | Carrot, diced |
| 1/4 | c | Burdock roots, sliced |
| 3 | c | Water |
| 1/4 | t | Sea salt |
INSTRUCTIONS
Dry roast the barley in a heavy skillet until it smells lightly toasted. Heat the sesame oil in a saute pan. add the onion, carrot, and burdock, and saute 5 minutes. Place the barley and vegetables in a large pot with the water an salt. Cover and bring to a boil. Reduce heat to low, simmer 40 minutes. Serve in deep bowls. Per serving: 197 Calories; 2g Fat (10% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1 Vegetable Recipe by: Healing with Whole Foods, P. Pitchford (Atl Constitution) Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 14, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 100.9mg
Potassium: 68.1mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.3g
Protein: <1g