Directions:
- In a heavy ovenproof skillet, melt butter over medium heat; cook onions, garlic, celery and carrots for 3 minutes or until just softened. Stir in barley, salt and pepper until well coated, about 2 minutes. Pour in 2 1/2 cups of the chicken stock; cover and bake in 350 F oven for 30 minutes.
- Remove from oven; stir in parsley and remaining stock; sprinkle with pine nuts. Bake, uncovered, for 45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.69 Kcal (1154 kJ) | ||
| Calories from fat | 109.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.17g | 19% | |
|---|---|---|---|
| Cholesterol | 7.87mg | 3% | |
| Sodium | 359.18mg | 15% | |
| Potassium | 294.49mg | 6% | |
| Total Carbs | 33.73g | 11% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 7.18g | 29% | |
| Protein | 10.77g | 22% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 2.5mg | 14% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.18 Kcal (507 kJ) | ||
| Calories from fat | 48.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 19% | |
|---|---|---|---|
| Cholesterol | 3.46mg | 3% | |
| Sodium | 157.88mg | 15% | |
| Potassium | 129.44mg | 6% | |
| Total Carbs | 14.82g | 11% | |
| Sugars | 1.89g | 17% | |
| Dietary Fiber | 3.16g | 29% | |
| Protein | 4.73g | 22% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 1.1mg | 14% | |
| Calcium | 14.2mg | 3% | |
* 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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