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Ingredientes
- 4 teaspoon vegetable oil
- 1 med. onion, minced
- 1 med. carrot, finely minced
- 1/2 sm. red bell pepper, minced
- 1 garlic clove, finely chopped
- 1/2 pound mushrooms, coarsely sliced
- 1 c. pearl barley
- 1 3/4 c. beef stock
- 2 tbsp. chopped parsley
- 3 tbsp. chopped fresh dill
- 2 tbsp. fresh lemon juice
- Salt and pepper to taste
Direcciones
- In a 10 inch saute/fry pan, heat oil over medium heat. Add in onion, carrot, pepper and garlic. Saute/fry for 3 min. Add in mushrooms, saute/fry and toss for 3 min. Add in barley and continue cooking till lightly browned, about 5 min. Add in 1 c. of stock, cover and simmer over medium-low heat for 15 min. Add in the remaining stock and continue simmering till the liquid is absorbed, about 10 min longer, stirring now and then. Stir in the parsley, dill and lemon juice and check the seasoning. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 49 | 19% |
| Total Fat 5.6g | 7% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 362mg | 15% |
| Potassium 491mg | 14% |
| Total Carbs 45.78g | 12% |
| Dietary Fiber 9.4g | 31% |
| Sugars 3.52g | 2% |
| Protein 8.46g | 14% |
