Directions:
- Preheat oven to 400°.
- Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
- Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente. Add the remaining 1 cup broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans, and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.83 Kcal (1615 kJ) | ||
| Calories from fat | 115.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.81g | 20% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 439.16mg | 18% | |
| Potassium | 923.24mg | 20% | |
| Total Carbs | 46.53g | 16% | |
| Sugars | 9.36g | 37% | |
| Dietary Fiber | 11.56g | 46% | |
| Protein | 23.31g | 47% | |
| Vitamin C | 76.3mg | 127% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 25.8mg | 143% | |
| Calcium | 172.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 103.99 Kcal (435 kJ) | ||
| Calories from fat | 31.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 20% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 118.36mg | 18% | |
| Potassium | 248.83mg | 20% | |
| Total Carbs | 12.54g | 16% | |
| Sugars | 2.52g | 37% | |
| Dietary Fiber | 3.12g | 46% | |
| Protein | 6.28g | 47% | |
| Vitamin C | 20.6mg | 127% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 6.9mg | 143% | |
| Calcium | 46.5mg | 17% | |
* 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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