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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 100
% Daily Value**
Total Fat 3g
4%
Saturated Fat 0g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 302mg
13%
Total Carbohydrate 16g
5%
Dietary Fiber 4g
15%
Sugars 1g
Protein 3g
Vitamin A  27%Vitamin C  9%
Calcium  2%Iron  5%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley Mushroom Dressing

Recipe Tags: Dressing Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Teaspoon Dried Sage
1 1/4 Cups Barley cooked
2 Tablespoons Olive Oil finely
1/4 Cup Orange Juice frozen concent
1/4 Teaspoon Pepper (opt)
1 Teaspoon Salt pepper, and tabasco to taste
1 Teaspoon Paprika (Hungarian if possible) [I use half hot, half mild]
1/4 Teaspoon Dried Thyme Leaves or marjoram
1/4 Cup Fresh Parsley chopped
2 Onions coarsely chopped
6 Ounces Mushrooms halved &
2 Celery coarsely choppd
2 Carrots peeled &
2 teaspoons Garlic thinly sliced
2 Cans Chicken Broth 14oz each
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Directions:

1. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat.

2. Add mushrooms; sprinkle with 1/8 tsp of the salt.

3. Cook without stirring for 1 minute. Cook, stirring, for 4 more minutes, or until mushrooms are just softened.

4. Transfer mushrooms to a large bowl. Set aside.

5. Add 2 tsp oil to the skillet. Add onions, celery, carrots and garlic.

6. Sprinkle with 1/8 tsp of the salt. Cook, stirring occasionally, 5 minutes.

7. Add paprika, thyme and sage. Cook 1 minute longer.

8. Transfer vegetables to the bowl with mushrooms.

9. Set aside. Heat remaining 1 tsp of oil in a large saucepan.

10. Add barley and cook, stirring, for 1 minute.

11. Add chicken broth and bring to a boil. Lower heat, cover and simmer 50 minutes, or until barley is tender but not mushy.

12. Preheat the oven to 350 F. Lightly coat a deep, 2 1/2-qt casserole dish with nonstick cooking spray.

13. Set aside. Stir barley mixture, parsley and orange juice into the bowl with the vegetables.

14. Add 3/4 tsp salt and 1/4 tsp pepper. If the mixture seems dry, stir in a little water or chicken broth.

15. Transfer the mixture to the prepared casserole dish and cover with aluminum foil.

16. Bake for 30 to 40 minutes, uncovering the dressing for the last 15 minutes.

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Dietary Notes:
This recipe is low-fat with 2.67g per serving, low-saturated fat with 0.42g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, MSG, Poultry, Malt, Garlic, Fructose Malabsorption, Celery, Oranges, Onion, Olive Oil allergies.
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