Barley And Mushroom Pilaf from Healthy Diabetic Recipes

Barley And Mushroom Pilaf Recipe

Recipe Ingredients:

1.00 tb Soft margarine
1.00 Onion, chopped
0.75 lb Mushrooms, sliced
1.00 c Pot barley or pearl barley**
3.00 c Hot chicken stock
0.50 c Chopped fresh parsley
Freshly ground pepper

Recipe Instructions:

**Choose pot barley when possible because it is higher
in fiber. They take the same length to cook. May be
prepared a day in advance for a buffet and
refrigerated. Reheat, covered in 350F oven for 30 min.

Serve as an alternative to rice or potatoes. Vary by
adding chopped almonds, celery or green onion, fresh
dill, thyme or basil.

In nonstick skillet, melt margarine over medium heat;
add onion and cook for about 2 min or until softened.
Add mushrooms and cook, stirring occasionally for 5
min.

Transfer mixture to 11x7" baking dish; add barkey and
chicken stock. Bake, covered, in 350F oven for 1 hour;
uncover and bake for 10 min longer. OR bake in 325F
oven for 1 1/2 hours. Stir in parsley and pepper to
taste. Makes 8 servings, 2/3 cup.

Per 2/3 cup serving, 122 calories 2 g fat, 295 mg
sodium, 5 g protein, 21 g carbohydrate Good source of
fiber, excellent niacin 1 starch, 1/2 fruit & veg, 1
fat choice

Source: The Lighthearted Cookbook by Ann Lindsay
Heart and Stroke Foundation of Ontario 1988. Shared
but not tested by Elizabeth Rodier Aug 93.

Servings: 8

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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