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Ingredientes
- 6 tbsp. butter
- 2 cloves garlic, chopped
- 2 yellow onions, chopped
- 1 pound mushrooms, thinly sliced
- 1 c. pearl barley
- 1/2 tbsp. dry basil
- 3 c. chicken stock
- 1/4 c. minced parsley
- Salt & pepper to taste
Direcciones
- Preheat oven to 375 degrees. Heat the butter in a 2 qt stove top covered casserole. Add in the garlic and onion; saute/fry over low heat till onion is translucent/soft (about 5 min). Add in mushrooms and saute/fry over moderate heat till mushrooms are golden brown (about 5 min). Add in barley and basil to mushroom mix. Toss lightly then pour in chicken stock. Season with salt and pepper. Slowly bring casserole to boil. Remove from heat. Cover casserole and bake in oven till barley is tender about 45-50 min. Add in parsley, toss gently. Serves warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 108 | 42% |
| Total Fat 12.33g | 15% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 278mg | 12% |
| Potassium 490mg | 14% |
| Total Carbs 32.32g | 9% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.91g | 2% |
| Protein 7.37g | 12% |
