| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups and, Stews |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
c |
Sliced mushrooms |
| 1/2 |
c |
Chopped onion |
| 3 |
c |
Water |
| 2 |
tb |
Diced sun-dried tomato, packed without oil |
| 1 |
ts |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Hot sauce |
| 1/8 |
ts |
Ground allspice |
| 1/8 |
ts |
Pepper |
| 14 1/2 |
oz |
No-salt-added whole tomatoes, (1 can) undrained and chopped |
| 1/3 |
c |
Uncooked quick-cooking barley |
INSTRUCTIONS
Heat oil in a large saucepan over medium-high heat. Add mushrooms and
onion, and saute 4 minutes or until tender. Add water and next 7
ingredients (water through canned tomatoes); bring to a boil. Cover, reduce
heat, and simmer 10 minutes. Add barley; cover and cook 10 minutes or until
barley is tender. Yield: 4 servings (serving size: 1-1/4 cups).
Per serving: 115 Calories; 3g Fat (23% calories from fat); 4g Protein; 20g
Carbohydrate; 0mg Cholesterol; 157mg Sodium
Recipe by: Cooking Light, May 1995, page 129
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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