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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cooked barley has more than 1 1/2 times the fiber of cooked brown rice. Ingredients:
1 (14 1/4-ounce) can low-salt beef broth |
1 tablespoon low-sodium worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup uncooked quick-cooking barley |
cooking spray |
1 (8-ounce) package sliced mushrooms |
3/4 cup frozen chopped onion, thawed |
1/2 cup finely chopped celery (about 1 rib) |
Directions:
1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Add barley; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and celery; cook 3 minutes or until tender, stirring often. Stir into cooked barley.
3. carbo rating: 18
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