Directions:
- Place barley in a strainer; rinse and dreain well. In a large saucepan over hight heat, bring salted water to a boil. Stir in the barley and return to a boil. Cover, reduce heat to low, and simmer for about 40 minutes or until the barley is tender. Remove from heat and let cool.
- Preheat oven to 375. Spray 7x11-inch casserole with cooking spray.
- Heat the oil in a large nonstick skillet on medium heat. Add the onions, mushrooms, and red peppers; saute for 5 to 7 minutes or until onions are golden.
- In a large bowl, combine the cooked barley with the sauteed vegetables. Add broth and parsley; mix well. Spread the barley mixtuere evenly in the prepared pan. Baked covered for 15 to 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1098.57 Kcal (4599 kJ) | ||
| Calories from fat | 204.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.75g | 35% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1332.16mg | 56% | |
| Potassium | 2318.49mg | 49% | |
| Total Carbs | 193.42g | 64% | |
| Sugars | 23.27g | 93% | |
| Dietary Fiber | 42.37g | 169% | |
| Protein | 35.04g | 70% | |
| Vitamin C | 195.4mg | 326% | |
| Iron | 12.1mg | 67% | |
| Calcium | 250.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 66.62 Kcal (279 kJ) | ||
| Calories from fat | 12.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 35% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 1% | |
| Sodium | 80.79mg | 56% | |
| Potassium | 140.6mg | 49% | |
| Total Carbs | 11.73g | 64% | |
| Sugars | 1.41g | 93% | |
| Dietary Fiber | 2.57g | 169% | |
| Protein | 2.12g | 70% | |
| Vitamin C | 11.8mg | 326% | |
| Iron | 0.7mg | 67% | |
| Calcium | 15.2mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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