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Vegetable-Barley Pilaf
Makes 4 servings
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Image © Publications International, Ltd.
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Vegetable-Barley Pilaf
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Besides adding a nutty quality to this pilaf, the quick-cooking barley supplies fiber, potassium and phoshorus.
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Ingredients
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Nonstick cooking spray
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3/4
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cup chopped onion
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3/4
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cup chopped celery
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3/4
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cup sliced fresh mushrooms
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1
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cup water
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3/4
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cup sliced yellow summer squash
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1/2
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cup quick-cooking barley
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1/2
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cup sliced carrots
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1/4
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cup chopped fresh parsley
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2
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teaspoons chopped fresh basil or 1/2 teaspoon dried basil
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1/2
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teaspoon chicken bouillon granules
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1/8
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teaspoon black pepper
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Coat large skillet with cooking spray. Add onion, celery and mushrooms; cook and stir over medium heat until vegetables are tender.
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Stir in water, squash, barley, carrots, parsley, basil, bouillon granules and pepper. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until barley and vegetables are tender.
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©Publications International, Ltd.
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Nutrients per Serving
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Calories
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111
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Calories from Fat
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10 %
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Total Fat
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1 g
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Saturated Fat
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<1 g
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Carbohydrate
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22 g
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Fiber
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6 g
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Protein
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4 g
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Sodium
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147 mg
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Dietary exchanges
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1 Starch
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1 Vegetable
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