Ingredients
- 1 pound fresh mushrooms
- ¼ cup olive oil or vegetable oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 stalks celery, diced
- 2 carrots, peeled and chopped
- 1 quart water
- 1 cup barley
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Directions
Wash and thinly slice mushrooms. Heat oil in large saucepan; add mushrooms, onion, and garlic. Sauté until soft. Add celery, carrots, water, and barley. Heat to boiling, stirring frequently. Lower heat, and simmer, covered, until barley is tender, about 30 to 40 minutes. Just before serving, sprinkle with parsley, and season with salt and pepper.
Makes 6 servings.
Nutrition Facts
- One serving = 2 starches + 1 lean meat + 1 vegetable
- Calories per serving = 241
- Protein 14 g
- Carbohydrates 41 g
- Fat 4 g
- Sodium (with no salt added) 187 mg
- Cholesterol 0 mg
Excerpted From:
From Fast and Simple Diabetes Menus. Copyright © 2004 by Betty Wedman-St. Louis. All Rights Reserved. Used by arrangement The McGraw-Hill Companies.
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