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Vegetable Barley Pilaf Recipe
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Sliced yellow summer squash||3⁄4 Cup (12 tbs)|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped basil leaves/1/2 teaspoon dried basil leaves, crushed||2 Teaspoon|
|Chicken bouillon granules||1⁄2 Teaspoon|
Calories 191 Calories from Fat 6
% Daily Value*
Total Fat 0.72 g1.1%
Saturated Fat 0.15 g0.77%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 67.9 mg2.8%
Total Carbohydrates 42 g14%
Dietary Fiber 9.5 g38.1%
Sugars 6.4 g
Protein 6 g11.4%
Vitamin A 120.3% Vitamin C 35.5%
Calcium 7.5% Iron 10%
*Based on a 2000 Calorie diet
Add onion, celery and mushrooms; cook and stir over medium heat until vegetables are tender.
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 is tender.