Directions:
- Melt butter in large skillet or 3-quart saucepan. Add and saute nuts, then remove and reserve for topping. Alternately, toast nuts.
- Saute onion and garlic in remaining butter until tender.
- Add carrot and parsley.
- Stir in brown rice, barley and bulgur. Saute grains until lightly browned.
- Add broth, Sherry, basil and oregano. Season to taste with salt and pepper.
- Bring to a boil, reduce heat and simmer covered for 45 minutes. If needed, remove lid toward the end to cook off some of the liquid. OR, turn into a greased casserole and bake, covered, at 350 degrees for 45 minutes to 1 hour, until done.
- Sprinkle with reserved nuts before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.79 Kcal (1845 kJ) | ||
| Calories from fat | 141.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 560.73mg | 23% | |
| Potassium | 450.18mg | 10% | |
| Total Carbs | 39.2g | 13% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 150.15 Kcal (629 kJ) | ||
| Calories from fat | 48.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 24% | |
|---|---|---|---|
| Cholesterol | 7.8mg | 8% | |
| Sodium | 191.01mg | 23% | |
| Potassium | 153.35mg | 10% | |
| Total Carbs | 13.35g | 13% | |
| Sugars | 1.14g | 13% | |
| Dietary Fiber | 2.36g | 28% | |
| Protein | 2.7g | 16% | |
| Vitamin C | 7.1mg | 35% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 9% | |
| Calcium | 24.2mg | 7% | |
* 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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