Directions:
- In large saucepan, melt butter. Cook onion & garlic until soft. Add barley, broth, Worcestershire, bay leaf and thyme.
- Bring to a boil. Reduce heat and simmer 35 minutes until barley is tender. Add salt and pepper. Let cool.
- Stir in red pepper & celery. Spoon in to 6 cup (1.5 L) casserole.
- Refrigerate up to 1 day.
- Bring casserole to room temperature. Bake at 400 degrees for 20-25 minutes, stirring once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.75 Kcal (857 kJ) | ||
| Calories from fat | 58.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 10% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 351.26mg | 15% | |
| Potassium | 350.57mg | 7% | |
| Total Carbs | 30.06g | 10% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.66 Kcal (401 kJ) | ||
| Calories from fat | 27.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 10% | |
|---|---|---|---|
| Cholesterol | 7.13mg | 5% | |
| Sodium | 164.12mg | 15% | |
| Potassium | 163.8mg | 7% | |
| Total Carbs | 14.05g | 10% | |
| Sugars | 1.01g | 9% | |
| Dietary Fiber | 3.23g | 28% | |
| Protein | 3.35g | 14% | |
| Vitamin C | 10mg | 36% | |
| Iron | 0.8mg | 9% | |
| Calcium | 16.4mg | 4% | |
* 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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