** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Choose pot barley when possible because it is higher in fiber.
2. They take the same length to cook. May be prepared a day in advance for a buffet and refrigerated.
3. Reheat, covered in 350F oven for 30 minutes Serve as an alternative to rice or potatoes.
4. Vary by adding chopped almonds, celery or green onion, fresh dill, thyme or basil.
5. In nonstick skillet, melt margarine over medium heat; add onion and cook for about 2 min or until softened.
6. Add mushrooms and cook, stirring occasionally for 5 minutes Transfer mixture to 11x7" baking dish; add barley and chicken stock.
7. Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min longer.
8. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and pepper to taste.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, MSG, Poultry, Malt, Onion allergies.
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