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Barley Vegetable Casserole Recipe
|Pearl barley||4 Ounce (125 Gram)|
|Vegetable stock||600 Milliliter (1 Pint)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 , chopped|
|Celery stick||2 , chopped|
|Carrots||2 , diced|
|Tomato paste||2 Tablespoon|
|Frozen peas||4 Ounce (125 Gram)|
Serving size: Complete recipe
Calories 537 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1435.1 mg59.8%
Total Carbohydrates 87 g28.9%
Dietary Fiber 21.2 g85%
Sugars 22.7 g
Protein 13 g26.6%
Vitamin A 470.7% Vitamin C 80.6%
Calcium 14.9% Iron 19.6%
*Based on a 2000 Calorie diet
Bring to the boil and simmer for 1 hour.
Drain barley and reserve liquid.
Heat oil and saute garlic, onion, celery and carrots for 8 minutes, stirring occasionally to prevent them from browning.
Add tomato paste and cook for 1 minute, then add barley, stock and peas.
Simmer for 20 minutes, until vegetables are tender and liquid has almost evaporated.
Add barley and reheat.