| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Diabetic, Nuts/grains, Side dishes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Pearl Barley; |
| 2 |
c |
Water |
| 1 |
c |
Celery; |
| 1/2 |
c |
Walnut; chopped OR mixed almonds and hazelnuts |
|
|
Salt and pepper to taste |
| 2 |
tb |
Minced fresh parsley; |
INSTRUCTIONS
Rinse barley under warm running water. Let drain. In a medium-size
saucepan, bring to a boil and gradually add barley. Cover and cook
20 to 25 minutes, Return barley to saucepan with celery, nut, salt
and pepper; heat through. Garnish with parsley.
Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;
SOURCE: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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