Directions:
- In a medium sized pot, over medium high heat, melt the butter in the oil.
- Saute the shallots until soft.
- Add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted.
- Add mushrooms, rosemary and wine, stirring until wine has been absorbed.
- Add the stock and bring to a simmer;.
- Cover, reduce heat to medium low and cook until barley is tender.
- And almost all the liquid has been absorbed.
- Stir in the ham, Parmesan and parsley.
- Adjust seasonings.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.82 Kcal (2063 kJ) | ||
| Calories from fat | 238.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.52g | 41% | |
|---|---|---|---|
| Cholesterol | 71.27mg | 24% | |
| Sodium | 1262.65mg | 53% | |
| Potassium | 933.14mg | 20% | |
| Total Carbs | 36.56g | 12% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 23.75g | 47% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 103.5mg | 575% | |
| Calcium | 241.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 117.04 Kcal (490 kJ) | ||
| Calories from fat | 56.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 41% | |
|---|---|---|---|
| Cholesterol | 16.93mg | 24% | |
| Sodium | 299.86mg | 53% | |
| Potassium | 221.61mg | 20% | |
| Total Carbs | 8.68g | 12% | |
| Sugars | 1.72g | 29% | |
| Dietary Fiber | 1.03g | 17% | |
| Protein | 5.64g | 47% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 24.6mg | 575% | |
| Calcium | 57.3mg | 24% | |
* 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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