* Exported from MasterCook *
Barley-Scallion-Pine Nut Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pearl barley
2 teaspoons margarine -- or olive oil
1 medium Onion -- chopped
3 cup chik'n stock -- hot, low sodium/low-fat
1/4 cup Scallions -- finely chopped
1/3 cup Finely chopped fresh parsley
2 Tablespoons Pine nuts -- toasted
Salt -- to taste
Freshly ground black pepper -- to taste
Preheat oven to 350 degrees F.
Rinse barley, drain and set aside.
Melt butter in a 1 1/2-quart flameproof casserole dish over medium heat.
Add onions and cook until softened, about 2 minutes. Add barley and
continue cooking, stirring constantly, until the barley is coated with
butter, about 1 minute. Stir in stock and scallions. Mix well.
Bring to a boil, cove, [transfer to oven I assume] and bake for 1 hour, or
until barley is tender and liquid is absorbed.
Add parsley and pine nuts. Taste and adjust seasonings. Fluff with two
forks and turn out into a warm serving dish.
Serves 6.
Source:
"Unknown"
S(Formatted by Chupa Babi):
"April 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 163 Calories; 3g Fat (17.8%
calories from fat); 4g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 89mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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