Nutrient-rich: creamy pearl barley & vegeta

5 Servings

Ingredients

Quantity Ingredient
6 cups Vegetable/chicken stock
1½ cup Dry white wine, or stock
1¾ cup Pearl barley
1 tablespoon Olive oil
2 cups Mushrooms, sliced
1 Onion, chopped
1 Garlic clove, minced
2 cups Sweet potato, diced
1 tablespoon Fresh thyme or 1 ts dried
3 cups Small broccoli florets
½ cup Parmesan, freshly grated
Salt
Pepper

Directions

Combine vegetable stock and white wine. In large, heavy saucepan, combine 3-½ cups of the stock mixture and barley. Cover; bring to boil. Reduce heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all of the liquid is absorbed.

Uncover; stir in 3 cups of the stock mixture, about ½ cup at a time, stirring until each addition is absorbed before adding the next, for about 25 minutes or until barley is tender and creamy. Remove from heat; cover and set aside.

Meanwhile, in large saucepan, heat olive oil over medium heat; cook mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or until mushrooms are softened.

Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer over medium-low heat for about 8 minutes, stirring occasionally. Add broccoli; cook for 6-8 minutes or until vegetables are tender. Stir barley into mushroom mixture and heat through.

Sprinkle with cheese and season with salt and pepper to taste.

Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g carbohydrate Good source calcium, very high source fibre, excellent source iron.

Source: Canadian Living magazine Feb 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy" [-=PAM=-] PA_Meadows@...

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