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URL:   http://www.diabetesselfmanagement.com/recipes/rice/barley-with-roasted-garlic-and-rosemary/print/

Barley with roasted garlic and rosemary

Preparation time: 5 minutes
Cooking time: 90 minutes (including roasting garlic)

4 cups water
1 cup pearled barley
1/2 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon fresh rosemary, finely chopped
1/2 tablespoon roasted garlic (See separate recipe for instructions.)

Place 4 cups water, barley, and salt in a medium saucepan, partially cover, and cook over medium-low heat for 30 minutes or until barley is tender. Stir occasionally. When barley is cooked, drain off excess water, add olive oil, and toss lightly with a fork. Add in grated cheese, rosemary, and roasted garlic. Cooked vegetables such as zucchini, asparagus, endive, mushrooms, shallots, or fennel may also be added, if desired. Mix well. Serve immediately.

Yield: 8 servings
Serving size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 118
  Carbohydrate: 20 g
  Protein: 3 g
  Fat: 3 g
  Saturated fat: <1 g
  Cholesterol: 2 mg
  Sodium: 47 mg
  Fiber: 4 g
 
  Exchanges per serving: 1 starch, 1/2 fat
  Carbohydrate choices: 1


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