Directions:
- In several large skillets, saute onions in oil until tender. Add peppers; cook and stir for 1 minute. Stir in the carrots, tomatoes, zucchini, beans, cauliflower, peas and salt.
- In a large bowl, dissolve bullion in water; stir in the barley and garlic. Transfer to three greased 13-in. x 9-in. baking dishes. Top with vegetable mixture. Drizzle with lemon juice; sprinkle with paprika.
- Cover and bake at 350° for 1-1/2 hours or until barley and vegetables are tender. Sprinkle with parsley. Yield: about 28 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.64 Kcal (229 kJ) | ||
| Calories from fat | 18.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 568.93mg | 24% | |
| Potassium | 287.73mg | 6% | |
| Total Carbs | 8.25g | 3% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 37.2mg | 62% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 35.41 Kcal (148 kJ) | ||
| Calories from fat | 11.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 3% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 368.78mg | 24% | |
| Potassium | 186.51mg | 6% | |
| Total Carbs | 5.35g | 3% | |
| Sugars | 2.55g | 16% | |
| Dietary Fiber | 1.7g | 10% | |
| Protein | 1.18g | 4% | |
| Vitamin C | 24.1mg | 62% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 20mg | 3% | |
* 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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