Directions:
- In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned.
- Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.08 Kcal (1328 kJ) | ||
| Calories from fat | 110.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.33g | 19% | |
|---|---|---|---|
| Sodium | 298.15mg | 12% | |
| Potassium | 514.78mg | 11% | |
| Total Carbs | 43.01g | 14% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 10.36g | 41% | |
| Protein | 8.81g | 18% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 153.6 Kcal (643 kJ) | ||
| Calories from fat | 53.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 19% | |
|---|---|---|---|
| Sodium | 144.43mg | 12% | |
| Potassium | 249.37mg | 11% | |
| Total Carbs | 20.83g | 14% | |
| Sugars | 1.36g | 11% | |
| Dietary Fiber | 5.02g | 41% | |
| Protein | 4.27g | 18% | |
| Vitamin C | 8.8mg | 30% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.2mg | 14% | |
| Calcium | 37.9mg | 8% | |
* 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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