Don't miss another issue…      Subscribe

Barley with Vegetables (Cooked in a Rice Cooker)

 

103

Yield

1

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup pearl barley
2 cups vegetable stock
1 large onions
chopped
2 each tomatoes
ripe, diced
8 ounces mushrooms, canned
drained
1 tablespoon worcestershire sauce
vegan
½ teaspoon garlic powder
1 teaspoon parsley leaves
dried
1 x black pepper
to taste
*

Directions

Put all in rice cooker and stir.

Put on cover and turn to COOK.

Will be ready in about 45 minutes.

Can probably do this on the stove as well.

Just bring to a boil, turn down to low and simmer for 45 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 1161g (41.0 oz)
Amount per Serving
Calories 8403% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 519mg 22%
Total Carbohydrate 62g 62%
Dietary Fiber 39g 154%
Sugars g
Protein 50g
Vitamin A 44% Vitamin C 77%
Calcium 19% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2018 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed