Directions:
- Melt butter in a large saucepan over medium-high heat. Add 3/4 cup leek, 1/2 cup fennel, and bell pepper; sauté 5 minutes or until tender. Add barley, thyme, and garlic; cook 2 minutes, stirring constantly. Stir in 2 cups broth, and cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining 3/4 cup leek, 1/2 cup fennel, 1 1/2 cups broth, and wine; cook until liquid is nearly absorbed, stirring frequently (about 45 minutes). Stir in the cheese, parsley, and black pepper. Sprinkle with olives; garnish with fennel fronds, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.65 Kcal (1862 kJ) | ||
| Calories from fat | 164.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Cholesterol | 9.69mg | 3% | |
| Sodium | 481.14mg | 20% | |
| Potassium | 840.48mg | 18% | |
| Total Carbs | 38.99g | 13% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 7.86g | 31% | |
| Protein | 27.23g | 54% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 17.2mg | 95% | |
| Calcium | 240.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 115.63 Kcal (484 kJ) | ||
| Calories from fat | 42.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 28% | |
|---|---|---|---|
| Cholesterol | 2.52mg | 3% | |
| Sodium | 125.13mg | 20% | |
| Potassium | 218.58mg | 18% | |
| Total Carbs | 10.14g | 13% | |
| Sugars | 1.86g | 29% | |
| Dietary Fiber | 2.04g | 31% | |
| Protein | 7.08g | 54% | |
| Vitamin C | 9.9mg | 63% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 4.5mg | 95% | |
| Calcium | 62.6mg | 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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