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Dilled Green Beans And Potatoes W/ Barley

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CATEGORY CUISINE TAG YIELD
Grains, Eggs 1 Servings

INGREDIENTS

1/2 c Barley
2 c Water
1 1/2 lb Fresh green beans
2 lb or so white or red skinned
potatoes peel or not
and
cube
2 Sized onions, chopped
2 c Water or veggie broth
Salt & pepper to taste
1 t Dill weed, about

INSTRUCTIONS

PreCook 1/2 cup barley in 2 cups water for about 20 - 30 minutes.
Clean and trim 1 1/2 pound fresh green beans peel (or not) and cube 2
pounds (or so) white or red skinned potatoes chop 2 medium sized
onions.  Place barley and vegetables in large pot or casserole with
about 2  cups water or veggie broth, salt and pepper to taste, add
about 1  teaspoon dill weed. Simmer or nuke until vegetables are
tender.  This is good served immediately and is also really good
reheated.  Makes a good take to work lunch, too.  I think mushrooms
would be an excellent addition to this, will add  them next time. If
you hate dill, use tarragon or chives or......  Posted to fatfree
digest V97 #285 by Jan Gordon <jrg14@cornell.edu>  on Dec 4, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2911
Calories From Fat: 283
Total Fat: 32.7g
Cholesterol: 0mg
Sodium: 4498.3mg
Potassium: 2168.6mg
Carbohydrates: 554.6g
Fiber: 58.1g
Sugar: 56.4g
Protein: 102.3g


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