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Paula’s Vegetable Barley Stew With Lentils (v

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Dec., Digest, Fatfree 1 Servings

INGREDIENTS

1 c Pearly barley
4 c Water
1/4 c Vegetable broth
1 c Diced tomatoes, canned is
Okay), Okay
1/2 c Diced green chilies, canned
Is okay), Is okay
4 Cloves chopped garlic
2 Chopped onions
1 lb Chopped green cabbage
1 Finely diced medium
Zucchini
1/2 Cilantro
1 c Lentils
The cooked barley
1/2 t Cumin
pn Oregano
3 qt Vegetable broth

INSTRUCTIONS

15    
Combine the barley and water in a medium saucepan. Bring to a boil
over medium heat and cook for 5 minutes. Reduce the heat to low and
simmer for 30 minutes, then remove the pan from the heat. [Cooked
barley is added to the sauted onions, etc. with the rest of the
vegetables]  Simmer everything for at least an hour.  Add salt and
black pepper to  taste.  Top with chopped cilantro just before serving.
Serves 12 to  Note:  This is even better the next day  Posted by
Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume  13 Issue
13]  FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2363
Calories From Fat: 435
Total Fat: 48.8g
Cholesterol: 30.1mg
Sodium: 19980.8mg
Potassium: 6397.9mg
Carbohydrates: 393.7g
Fiber: 60.9g
Sugar: 18.2g
Protein: 96.6g


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