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Add a photoThis dish is easy and very impressive in taste.
Enjoy with Love,
Catherine
Ingredientes
- 1 cup of uncooked rice
- ½ cup of uncooked barley
- 2 medium zucchini â sliced
- 1 Jalapeño â sliced with seeds
- handful of fresh Parsley â chopped
- ½ red onion â sliced
- 4 cloves of garlic â crushed & chopped
- 1 large can of chick peas â drained
- ½ cup of shredded cheddar cheese
- Olive oil
Direcciones
- Prepare rice and barley together in a rice cooker.
- In a large frying pan heat a few drizzles of olive oil and add the garlic, onion, zucchini and jalapeño.
- Let these vegetables sauté until the zucchini is a little soft. Add the drained chick peas and rice and barley. Add the fresh parsley, toss and top with the shredded cheddar cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 58 | 12% |
| Total Fat 6.75g | 8% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 440mg | 18% |
| Potassium 605mg | 17% |
| Total Carbs 87.19g | 23% |
| Dietary Fiber 10.7g | 36% |
| Sugars 2.75g | 2% |
| Protein 16.28g | 26% |
Evaluaciones
28 de Septiembre de 2010
I thought this was an unusual and delicious side dish. It has a lot of flavor on it's own, so best to serve with something that will complement it (grilled fish, meat, or vegetables, a summer salad, etc.), not something with a sauce that might conflict. Thanks for sharing Catherine!Yo he cocinado/probado esta receta
Comentarios
- 19 de Agosto de 2010This looks really wonderful, Catherine. I have some barley that I've been wanting to cook and now you've given me the opportunity. I'll let you know how it is!
05 de Agosto de 2010This looks great, I've never cooked barley before but it looks like a perfect match.
