Recipe - Italian Barley (Vegan)

One half cup Chopped onions
One half cup Chopped sweet green peppers
1 Garlic clove; minced
1 cn Tomatoes; undrained/in chunk
16 oz. can
One half teaspoon Dried oregano
One half teaspoon Dried basil
2 cup Water
5 One fourth ounce Barley; Three fourths cup

A tasty side dish for almost any entree, this filling grain also reheats
nicely in the microwave. In a medium saucepan over medium heat cook onions,
green pepper, and garlic until lightly browned. Add small amounts of water
if necessary to prevent drying. Add tomatoes spices and water. Bring to a
boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until
barley is tender and water is absorbed. Stir occasionally while cooking and
add more water if necessary. Note: the original recipe called to saute the
1st three ingredients in olive oil(1T+1t) but I chose to eliminate it and
eliminate almost 5 gms fat per serving.
Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories)
Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 312
Date Published: 1988
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip