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Blackeyed Peas & Barley

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YIELD

1 pot

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

20 578
OUNCES ML/G BLACK-EYED PEAS
canned, rinsed and drained
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
79
CUP ML PEARL BARLEY
uncooked
1 237
1 ¼ 296
CUPS ML WATER
1 1
EACH EACH BAY LEAVES
broken in half *
0.6
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
dried
¼ 1.3
TEASPOON ML GARLIC POWDER

Directions

Preheat oven to 350 deg. F.

Lightly spray a 1 ¾ qt casserole dish with nonstick cooking spray.

In a large bowl, combine all ingredients, mixing well.

Place in prepared casserole.

Cover tightly and bake 1¼ hrs, or until barley is tender.

Stir once, halfway through cooking time.

Remove and discard bay leaf before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 219 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 187mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 33%
Sugars g
Protein 22g
Vitamin A 16% Vitamin C 11%
Calcium 35% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

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