Directions:
- Preheat oven to 350 degrees.
- Melt butter in ovenproof casserole over medium-low heat.
- Add leek and celery and cook until soft, stirring occasionally, about 6 minutes.
- Add barley and stir 3 minutes.
- Add bay leaves, thyme, salt and a generous amount of pepper.
- Mix in stock and wine; bring to boil.
- Cover tightly and bake until liquid is absorbed, 35 to 40 minutes.
- Stir in parsley and chives; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.8 Kcal (1171 kJ) | ||
| Calories from fat | 86.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 521.52mg | 22% | |
| Potassium | 512.73mg | 11% | |
| Total Carbs | 38.18g | 13% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 8.62g | 34% | |
| Protein | 8.36g | 17% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.6mg | 14% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 132.1 Kcal (553 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 15% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 8% | |
| Sodium | 246.22mg | 22% | |
| Potassium | 242.07mg | 11% | |
| Total Carbs | 18.02g | 13% | |
| Sugars | 1.25g | 11% | |
| Dietary Fiber | 4.07g | 34% | |
| Protein | 3.95g | 17% | |
| Vitamin C | 3.9mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 14% | |
| Calcium | 24.4mg | 5% | |
* 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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