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From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 121 calories, 3 g fat (trace saturated fat), 0 cholesterol, 532 mg sodium, 23 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Barley Vegetable Stew in Light & Tasty August/September 2002, p33
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Reviewed on Mar. 15, 2010 by liasophia
Even though I forgot to pre-toast the barley, the stew was very tasty. With only 121 calories per cup, I could add a sandwich.
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