Yield: 5 Servings
Measure | 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 \N | Onion, chopped |
1 \N | 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 |
\N \N | Salt |
\N \N | Pepper |
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@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini