Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
495
Calories
15g
Protein
2g
Fat
110g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 3/4 cup Barley
- 10 cup Vegetable broth
- 2 Onions, chopped in large
- -pieces
- 3 Potatoes, white, chunked
- 1 large Sweet potato, chunked
- 1 lbs Brussels sprouts
- 2 tbsp Tamari, low sodium
- 1 tsp Parsley flakes
- 2 tsp Oregano
- 1 tsp Dill weed
- 3 Tomatoes, wedged
- =
Directions
1
1 Place barley and water in large pot.
2
2 Bring to a boil.
3
3 Add remaining ingedients, except the tomatoes.
4
4 Reduceheat, cover, and simmer about 50 minutes.
5
5 Add the tomatoes.
6
6 Cook an additional 10 minutes.
7
7 Serve hot.
8
8 Can be prepared in a slow cooker, but don"t add the tomatoes until just before serving
Recipe sourced from
fandom