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Ingredientes
- 2 tsp Extra virgin olive oil *Note
- 1 c. Pearl Barley
- 1 x Clove Garlic Chopped
- 1/4 tsp Grnd Turmeric
- 2 Tbsp. Minced Parsley
- 1 1/2 c. Cherry Tomatoes Cut In Halves
- 2 1/4 c. Chicken Broth
- 3/4 c. Dry White Wine
- 1 lb Shrimp To 8 Ounce, Or possibly Scallops
- 1/2 c. Sugar Snap Peas cut into thirds
Direcciones
- *NOTE: You can use extra chicken broth if you want to remove this fat.
- Heat oil in a skillet over med heat. Add in barley, garlic and turmeric.
- Cook, stirring, till barley is golden brown, about 3 minutes.
- Stir in parsley, chicken broth and wine. Bring to boil.
- Reduce heat, cover and simmer 35 minutes.
- Arrange seafood, cherry tomatoes and peas over the barley. Cover and cook for 10 minutes or possibly till scallops are done.
- NOTES : I tried Reggie's Barley and Shrimp recipe last night (with a couple ofadaptations), and it was fabulous. First of all, I used a lb. of bayscallops instead of the shrimp. Then, I added the cherry tomatoes nearthe end with the scallops and peas because I didn't want them to cook downtoo much. Lastly, instead of regular peas, I used sugar snap peas, cutinto thirds. (Oh, yes, I also used more barley, and therefore more broth and wine.) Normally I'm not crazy about scallops, but they went very wellwith the barley. [Deborah]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.08g | 6% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 389mg | 16% |
| Potassium 660mg | 19% |
| Total Carbs 44.91g | 12% |
| Dietary Fiber 9.3g | 31% |
| Sugars 2.57g | 2% |
| Protein 30.22g | 48% |
