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Ingredientes
- 1/3 c. pearl barley rinsed and liquid removed
- 1 quart fat-free reduced sodium vegetable broth
- 1 Tbsp. canola oil
- 1 sm onion finely minced
- 2 sm carrots diced
- 1 stalk celery diced
- 1/4 lb mushroom slices
- 1 tsp cider vinegar
- 2 Tbsp. tomato paste
- 5 ounce smoked tofu freshly grnd black pepper
- 2 Tbsp. minced parsley
- 2 Tbsp. cut chives
Direcciones
- 1. Place barley and broth in a large saucepan and bring to a boil. Lower heat to maintain a simmer, cover the saucepan, and cook for 30 min.
- 2. Meanwhile, heat the oil in a heavy skillet, add in onion, carrot and celery and cook over medium heat for 10 min. Add in the mushrooms and cook for 2 min more.
- 3. Add in vegetables, vinegar, and tomato paste to the barley and broth and simmer, covered for 20 min. Add in tofu and simmer covered for 10 min. Season the broth to taste with pepper; stir in the parsley and chives. serve warm.
- NOTES : Both barley and tofu will help to lower cholesterol levels
- Thanks, Pat, for posting this recipe. I knew it was meant for our household when I saw the three ingredients in the title: barley and mushrooms have been our favorite foods for months and we always want to eat more tofu. I used red wine instead of oil, and next time I will skip the vinegar. Kathleen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 49 | 13% |
| Total Fat 5.63g | 7% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 1339mg | 38% |
| Total Carbs 80.78g | 22% |
| Dietary Fiber 5.2g | 17% |
| Sugars 58.65g | 39% |
| Protein 10.03g | 16% |
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