Recipe - Nutrient-Rich: Creamy Pearl Barley And Vegeta

6 cup Vegetable/chicken stock
1 One half cup Dry white wine, or stock
1 Three fourths cup Pearl barley
1 tablespoon Olive oil
2 cup Mushrooms, cut or sliced up
1 Onion, chopped
1 Garlic clove, minced
2 cup Sweet potato, minced
1 tablespoon Fresh thyme
or 1 teaspoon dried
3 cup Small broccoli florets
One half cup Parmesan, freshly grated
Salt
Pepper

Combine vegetable stock and white wine. In large, heavy saucepan, combine
3One half cups of the stock mixture and barley. Cover; bring to boil. Reduce
heat to mediumlow; simmer, stirring, for 2530 minutes or until almost all
of the liquid is absorbed.

Uncover; stir in 3 cups of the stock mixture, about One half cup at a time,
stirring until each addition is absorbed before adding the next, for about
25 minutes or until barley is tender and creamy. Remove from heat; cover
and set aside.

Meanwhile, in large saucepan, heat olive oil over medium heat; cook
mushrooms, onion and garlic, stirring frequently, for 510 minutes or until
mushrooms are softened.

Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer
over mediumlow heat for about 8 minutes, stirring occasionally. Add
broccoli; cook for 68 minutes or until vegetables are tender. Stir barley
into mushroom mixture and heat through. Sprinkle with cheese and season
with salt and pepper to taste.

Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g carbohydrate
Good source calcium, very high source fibre, excellent source iron.

Source: Canadian Living magazine Feb 95 Presented in article by Jan Main:
"Health & WellFare: Savour The Soy"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini