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Baked Barley Recipe
|Corn oil||4 Tablespoon|
|Green onions||2 Cup (32 tbs), chopped|
|Green onion tops||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Pearl barley||1 Cup (16 tbs)|
|Cooked diced carrots||1⁄2 Cup (8 tbs), diced|
|Pine nuts||1⁄2 Cup (8 tbs), shelled|
|Vegetable stock||5 Cup (80 tbs)|
|Sesame salt||1 Teaspoon (Gomasio Brand)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Parsley||1 Tablespoon, chopped|
Serving size: Complete recipe
Calories 1356 Calories from Fat 968
% Daily Value*
Total Fat 113 g173.1%
Saturated Fat 8.2 g41.2%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 2465.9 mg102.7%
Total Carbohydrates 80 g26.7%
Dietary Fiber 26.4 g105.7%
Sugars 9.1 g
Protein 18 g35.6%
Vitamin A 164.4% Vitamin C 212%
Calcium 27.6% Iron 58.9%
*Based on a 2000 Calorie diet
Remove from skillet and saute barley until it turns golden brown in about 5 minutes.
Combine vegetables and barley with carrots and pine nuts in a casserole.
Pour in 2 cups vegetable stock and season with gomasio salt, garlic, marjoram, basil, and parsley.
Cover and bake 30 minutes at 350 degrees.
Carefully stir in 2 more cups of stock; cover and bake another 30 minutes.
Add a 5th cup of stock, mixing well; and bake casserole uncovered for 15 minutes more.