Barley Stew
77
77
Ingredients
| 1 | cup |
pearl barley
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 4 | slices |
ginger
|
|
| 2 | cans |
tomatoes
whole, peeled, cut into chunks |
* |
| 2 | each |
carrots
chopped |
|
| 1 | small |
kidney beans, canned
|
* |
| 1 | teaspoon |
curry powder
optional |
|
| 4 | each |
celery stalks
cut into small pieces |
|
| 2-3 | each |
potatoes
peeled, chopped |
|
| 5 | cups |
water
|
Directions
Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked.
Sauté onion, garlic, ginger and curry in nonstick pan. Continue to sauté adding the remaining ingredients; bring to a boil and turn to a simmer.
Simmer 30 to 45 minutes until potatoes & carrots are cooked. You may have to add more water.
Serve with hot bread.
Variations: Add other vegetables such as corn, peas. Omit potatoes.
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Nutrition Facts
Serving Size 554g (19.5 oz)Amount per Serving
Calories 3524% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 267mg
11%
Total Carbohydrate
25g
25%
Dietary Fiber 12g
48%
Sugars g
Protein
22g
Vitamin A 107%
•
Vitamin C 25%
Calcium 10%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
