| Image © Publications
International, Ltd. |
| Mushroom
Barley Stew |
|
 |
| Ingredients |
| 1 |
tablespoon
olive oil |
| 1 |
medium
onion, finely chopped |
| 1 |
cup
chopped carrots (about 2 carrots) |
| 1 |
clove
garlic, minced |
| 1 |
cup
pearl barley |
| 1 |
cup
dried wild mushrooms, broken into pieces |
| 1 |
teaspoon
salt |
| 1/2 |
teaspoon
black pepper |
| 1/2 |
teaspoon
dried thyme |
| 5 |
cups
reduced-sodium vegetable broth |
| |
|
|
|
| Prep
Time |
10
minutes |
| Cook
Time |
6
to 7 hours |
|
|
|
|
| Slow
Cooker Directions |
| 1. Heat
oil in medium skillet over medium-high heat. Add onion, carrots
and garlic; cook and stir 5 minutes or until tender. Place
in slow cooker. |
| 2. Add
barley, mushrooms, salt, pepper and thyme to slow cooker.
Stir in broth. |
| 3. Cover;
cook on LOW 6 to 7 hours. Adjust seasonings. |
| |
| Variation To
turn this thick robust stew into a soup, add 2 to 3 additional
cups of broth. Cook the same length of time. |
|
|
© Publications International, Ltd. |
|
| Nutrients
per Serving |
| (1/4
of recipe) |
| Calories |
310 |
| Calories
from Fat |
14
% |
| Total
Fat |
5
g |
| Saturated
Fat |
.7
g |
| Carbohydrate |
59
g |
| Fiber |
12
g |
| Protein |
10
g |
| Sodium |
1190
mg |
|
 |
| Dietary
exchanges |
| 3
Starch |
| 2
Vegetable |
| .5
Fat |
|
|
|
|
|
