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Ingredientes
- 5 c. water
- 3 x vegetarian vegetable bouillon cubes
- 8 ounce sliced fresh mushrooms
- 1 c. uncooked pearl barley
- 1 c. dry lentils
- 1 c. minced carrots
- 3/4 c. minced onion
- 1/2 c. minced green bell pepper
- 1/2 tsp dry thyme
- 1/4 tsp pepper
- 1 x bay leaf
- 1 c. shredded reduced fat sharp cheddar cheese divided
- 3 Tbsp. unsalted sunflower seeds
Direcciones
- 1. Combine water and bouillon cubes in a saucepan; bring to a boil, stirring till cubes dissolve. Pour into a 4-qt electric slow cooker; stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting 6 hrs or possibly till barley is tender and liquid is absorbed. Throw away bay leaf. Stir in 1/2 c. cheese. Spoon barley mix into individual bowls; sprinkle with remaining cheese and sunflower seeds.
- Yield: 9 servings (serving size: 1 c. barley mix, about 2 1/2 tsp. cheese, and 1 tsp. sunflower seeds).
- Selections:1 B, 2 P/M. Points: 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 9 servings | |
| Calories 285 | |
| Calories from Fat 48 | 17% |
| Total Fat 5.43g | 7% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 624mg | 26% |
| Potassium 433mg | 12% |
| Total Carbs 46.21g | 12% |
| Dietary Fiber 12.4g | 41% |
| Sugars 6.36g | 4% |
| Protein 14.05g | 22% |
