Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
239
Calories
5g
Protein
4g
Fat
48g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup pearl barley
- 2 cup water
- 1 cup celery
- 1/2 cup walnut, chopped or
- -mixed almonds and hazelnuts
- salt and pepper to taste
- 2 tbsp minced fresh parsley
- =
Directions
1
Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gradually add barley. Cover and cook 20 to 25 minutes, return barley to saucepan with celery, nut, salt and pepper; heat through. Garnish with parsley. Food exchange per serving: 2 strarch/bread exchange + 1 fat exchange cal: 187; cho: 0mg; car: pro: 5g; sod: 59mg; fat: 7g;
Recipe sourced from
fandom