Directions:
- In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes.
- Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.25 Kcal (876 kJ) | ||
| Calories from fat | 62.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 11% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 660.9mg | 28% | |
| Potassium | 440.74mg | 9% | |
| Total Carbs | 30.12g | 10% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 7.83g | 31% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.2 Kcal (394 kJ) | ||
| Calories from fat | 28.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 11% | |
|---|---|---|---|
| Cholesterol | 1.72mg | 1% | |
| Sodium | 297.52mg | 28% | |
| Potassium | 198.41mg | 9% | |
| Total Carbs | 13.56g | 10% | |
| Sugars | 1.09g | 10% | |
| Dietary Fiber | 3.52g | 31% | |
| Protein | 2.97g | 13% | |
| Vitamin C | 6.2mg | 23% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 10% | |
| Calcium | 28mg | 6% | |
* 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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