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Ingredientes
- 3 clv garlic, chopped
- 1 c. minced onion
- 2/3 c. minced carrots
- 1 Tbsp. veg. oil
- 3 c. chicken broth
- 1 c. regular pearl barley
- 1/4 tsp salts optional
- 1/8 tsp pepper
- 2 c. frzn corn, thawed
- 1/2 c. minced fresh parsley
Direcciones
- In a skillet over medium heat, saute/fry the garlic, onion and carrots in oil till tender. Transfer to a greased 2-quart baking dish; add in broth, barley, salt if you like and pepper. Mix well. Cover and bake at 350'F for 1 hour.
- Stir in corn and parsley. Cover and bake 10-15 min more or possibly till the barley is tender and corn is heated through.
- Yield: 12 servings. Diabetic Exchanges- One 1/2-c. serving (prepared with low-sodium reduced-fat chicken broth and without salt) equals 1 starch, 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 102 | |
| Calories from Fat 14 | 14% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 196mg | 6% |
| Total Carbs 19.99g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.54g | 1% |
| Protein 3.23g | 5% |
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