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Ingredientes
- 2 tsp vegetable oil
- 1/2 c. minced yellow onion
- 1 x clove garlic chopped
- 2 1/2 c. canned low-sodium chicken broth or possibly water
- 1 tsp dry thyme
- 1/2 tsp salt Freshly grnd pepper
- 1 c. pearl barley rinsed well in cool water and liquid removed
- 1 x carrot peeled and grated
- 2 x zucchini unpeeled, grated and blotted dry
- 1/4 c. minced fresh parsley
Direcciones
- Preheat oven to 350 degrees. In medium skillet over medium heat, hot oil. Add in onion and garlic and saute/fry till tender, about 5 min. Add in broth, thyme, salt, pepper and barley. Stir and bring to a boil. Transfer barley mix to a 2 1/2-qt casserole dish lightly coated with cooking spray or possibly oil. Add in carrots. Cover and bake 40 min. Stir in zucchini and parsley. Cover and bake till liquid is absorbed and zucchini is tender, 25 to 30 min more.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 35 | 14% |
| Total Fat 4.0g | 5% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 362mg | 15% |
| Potassium 607mg | 17% |
| Total Carbs 47.36g | 13% |
| Dietary Fiber 9.7g | 32% |
| Sugars 3.65g | 2% |
| Protein 9.58g | 15% |
