Recipe - Barley And Shrimp Dinner

2 teaspoon Olive Oil; *Note
2/3 cup Pearl Barley
1 Clove Garlic; Minced
One fourth teaspoon Ground Turmeric
2 tablespoon Chopped Parsley
1 One half cup Cherry Tomatoes; Cut In
Halves
1 One half cup Bottled Clam Juice; Or
Chicken Broth
One half cup Dry White Wine
6 ounce Shrimp; To 8 Oz, Or Scallops
One half cup Fresh Green Peas; Or Frozen
That
; Have Been Thawed

*NOTE: You can use extra chicken broth if you want to remove this fat.

We used fresh green peas and they were wonderful.

Heat oil in a skillet over med heat. Add barley, garlic and turmeric.
Cook, stirring, until barley is golden, about 3 min.

Stir in parsley, cherry tomatoes, clam juice and wine. Bring to boil.
Reduce heat, cover and simmer 35 min. (It really should be closer to 40
minutes)

Arrange seafood and peas over the barley. Cover and cook for5 10 min or
until barley is tender.

Makes 4 servings.

According to article: Cal 487 Fat 8g Carb 69g Pro 28g Sod 786mg

Entered into MasterCook by Reggie Dwork reggie@reggie.com

With permission from San Jose Mercury News newspaper. (adapted)
Posted to Digest eatlf.v096.n126

Date: Sat, 17 Aug 1996 12:56:12 0700

From: smgin2@sprynet.com
NOTES : According to MasterCook:
Cal 273.8
Fat 3.8g
Carbs 42.3g
Fiber 6.9g
Protein 14.1g
Sodium 437mg
CFF 13%