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Nutrition Facts
Serving Size 1 (696g) Recipe makes 4 servings
Calories 376
Calories from Fat 15		(3%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 283mg		11%
Potassium 966mg		27%
Total Carbohydrate 81.3g		27%
	Dietary Fiber 15.2g	60%
	Sugars 4.6g
Protein 11.6g		23%
detailed view... how is this calculated?

Barley Stew

Recipe #241888 | 1¼ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Anglo Mama in Israel
Jul 23, 2007

Different. Comfort food. I'm guessing on the size of the pack of tofu and the size/weight of the can of chick peas. I never pay attention but rather do more eyeballing than anything else.....you can play around with these amounts.

SERVES 4 (change servings and units)

Ingredients

1 cup pearl barley
1 onion, chopped
2 garlic cloves, minced
4 slices fresh ginger, peeled
2 carrots, slices
4 stalks celery, chopped
2-3 potatoes, peeled and cubed
5 cups water (may need to add more)
1 (10 ounce) package firm tofu (optional)
1 (10 ounce) can chickpeas

Directions

1
Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked.
2
Saute onion, garlic, ginger and curry in nonstick pan.
3
Continue to saute adding the remaining ingredients; bring to a boil and turn to a simmer.
4
Simmer 30-45 minutes until potatoes and carrots are cooked. You may have to add more water.
5
Add salt to taste.