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Barley Vegetable Casserole

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  Pearl barley 4 Ounce (125 Gram)
  Vegetable stock 600 Milliliter (1 Pint)
  Oil 1 Tablespoon
  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)

Soak barley overnight in stock.
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.

Recipe Summary

Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

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

Barley Vegetable Casserole Recipe