Barley And Parsnip Stovetop Casserole

10 45 165
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Barley And Parsnip Stovetop Casserole
Health Highlights


3/4 cup Barley, dry
2 tsp Canola oil
2 cup Chicken broth (stock), low sodium
3 clove(s) Garlic (minced)
1/4 tsp Hot pepper (chili) flakes
2 tsp Italian herb seasoning, McCormick
1/4 cup Parsley, fresh (chopped)
5 parsnip(s) Parsnip (peeled and chop)
1 small Red onion (chopped)
1 cup Tomatoes, canned, stewed


In a large skillet, heat oil over medium heat and cook onion, garlic, seasoning and hot pepper flakes for 3 minutes or until softened. Stir in parsnips, barley and half of the parsley to coat.

Add broth and tomatoes; bring to boil. Cover and simmer gently, stirring twice for 25 minutes or until parsnips are tender and barley is tender but still firm.

Stir in remaining parsley to serve.

Nutrition Facts

Per Portion

Calories 165
Calories from fat 21.6
Calories from saturated fat 2.4
Total Fat 2.4 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 235 mg
Potassium 494 mg
Total Carbohydrate 35 g
Dietary Fiber 7.1 g
Sugars 5.8 g
Protein 4.7 g

Dietary servings

Per Portion

Grain 1.1
Vegetables 1.5

Energy sources


Meal Type(s)