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The Recipe Instructions |
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Ingredients
4 cup low-fat low sodium chicken broth, divided
2 garlic cloves, minced
1/2 cup minced red onion
1/2 cup diced carrot
1 cup pearled barley
1/2 cup diced zucchini
2 tbsp minced Italian parsley
1 tsp olive oil
1 tbsp lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
Directions
Heat 1/4 cup of the broth in a saucepan over medium-high heat. Add the
garlic and onion and sauté for 5 minutes. Add the carrots and sauté for 5
minutes.
Add the rest of the broth and bring to a boil. Add the barley, lower the
heat, cover, and simmer until the liquid is almost absorbed, about 50
minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more
minutes. Season with pepper and salt.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 2 Starch.
Nutrition Facts: Calories 155; Calories from Fat 24; Total Fat 3g;
Saturated Fat 1g; Cholesterol 0mg; Sodium 79mg; Carbohydrates 31g;
Dietary Fiber 6g; Sugars 3g; Protein 6g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
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Per Serving (excluding unknown items): 136 Calories; 1g Fat (7.6% calories
from fat); 4g Protein; 29g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
Servings: 6
Diet Barley Primavera Recipe brought to you by Diet Recipes To-Go
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