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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 3 servings The following items or measurements are not included below: hokkaido squash vegetable broth |
||
| Calories 463 | ||
| Calories from Fat 38 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 53mg | 2% | |
| Potassium 504mg | 14% | |
| Total Carbohydrate 93.1g | 31% | |
| Dietary Fiber 18.1g | 72% | |
| Sugars 8.7g | ||
| Protein 11.2g | 22% | |
SERVES 3 -4
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From: Bromleygirl
On Nov 30, 2008
Really delicious warming vegetarien stew for winter. I subbed a butternut squash for the hokkaido, added more vegetables and increased the seasoning accordingly. I've never used pearl barley outside of soup mixes but this has converted me. Thanks!
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