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Barley with Sun-Dried Tomatoes and Scallions

 

75

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons butter, unsalted
1 ½ cups pearl barley
1 bunch scallions, spring or green onions
*
10 each sundried tomatoes
*
1 ½ teaspoons salt
½ teaspoon black pepper
freshly ground
4 ½ cups water
boiling

Directions

Melt the butter in a medium saucepan.

Add the barley and cook over high heat for 2 minutes, stirring frequently.

Add the scallions and cook for 1 minute, stirring constantly.

Add the sun-dried tomatoes, salt and pepper.

Stir in the boiling water and return to a boil.

Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes.

Serve with the roast veal and the sautéed broccoli rabe.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 355g (12.5 oz)
Amount per Serving
Calories 33925% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 903mg 38%
Total Carbohydrate 19g 19%
Dietary Fiber 12g 47%
Sugars g
Protein 15g
Vitamin A 6% Vitamin C 0%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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