Barley And Parsnip Stovetop Casserole

Barley And Parsnip Stovetop Casserole

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 6
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Ingredients


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

Instructions


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 186  
Calories from fat 22.2  
Calories from saturated fat 3.6  
Total Fat 2.5  g
Saturated Fat 0.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 0.8  g
Monounsaturated Fat 1.2  g
Cholesterol 0  mg
Sodium 403  mg
Potassium 598  mg
Total Carbohydrate 36  g
Dietary Fiber 7.4  g
Sugars 5.7  g
Protein 5.2  g

Dietary servings

Per Portion


Grain 1.2
Vegetables 1.5

Energy sources


Pygal 77% 438.237335636 260.638976516 12% 302.808115027 153.269011583 11% 349.954475828 112.554084533 77% 12% 11% Carbohydrates Fat Protein
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