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Roasted Herb Barley

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Submitted by Abureda

YIELD

2 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
EACH EACH ONIONS
large, minced
½ 0.5
EACH EACH BUTTER
stick *
½ 226.8
POUND G MUSHROOMS
fresh, sliced
1 237
CUP ML PEARL BARLEY
1 5
TEASPOON ML SALT
3 7.1E+2
CUPS ML CHICKEN BROTH
1 5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML MARJORAM *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
¼ 1.3
TEASPOON ML SAGE *
¼ 1.3
TEASPOON ML SAVORY *

Directions

Preheat oven to 350℉ (180℃).

In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft.

Add mushrooms and cook for 3 minutes.

Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory.

Sauté over moderately high heat, stirring for 3 minutes to coat barley.

Add hot broth and bring to a boil.

Bake covered for 55 minutes in oven preheated to 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 632g (22.3 oz)
Amount per Serving
Calories 528 10% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1711mg 71%
Total Carbohydrate 33g 33%
Dietary Fiber 18g 71%
Sugars g
Protein 46g
Vitamin A 1% Vitamin C 12%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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