Broccoli-Barley Toss
Try this Broccoli-Barley Toss recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 c soy sauce
- 1/4 c water
- 2 c mushrooms sliced
- 1 c bean sprouts
- 2 c broccoli florets
- 1/4 c chopped red bell pepper
- 3 c vegetable broth; (i used
- 1 c barley
- 1/4 ts ground ginger; (i used
- 1/2 c sliced scallion
- 2 tb cold water
- 1 tb cornstarch; mixed with
- 1/4 c chopped green bell pepper
- 1 c snow peas; trimmed
- Carbohydrate 26.560115625 g
- Cholesterol 0 mg
- Fat 0.5005546875 g
- Fiber 5.36635946389288 g
- Protein 4.59034375 g
- Saturated Fat 0.092665 g
- Serving Size 1 1 Serving (101g)
- Sodium 148.6896484375 mg
- Sugar 21.1937561611071 g
- Trans Fat 0.1572528125 g
- Calories 123 calories
Place the barley and veg. stock in a saucepan. Cover and cook over med. heat for 1 hour. About 15 minutes before the barley is done, place all of the vegetables, except the bean sprouts, in a large pot or wok with the soy sauce, water, and ginger. Cook, stirring, for 5 minutes. Add the bean sprouts and cook, stirring, for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 1 minute. Remove from heat. Toss the vegetables with the cooked barley. Serve hot. Posted to fatfree digest by Laura Galvas <galvas@MERLIN.ARC.NASA.GOV> on Jun 07, 1999,
