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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 282g Recipe makes 12 cups) |
||
| Calories 216 | ||
| Calories from Fat 41 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 5617mg | 234% | |
| Potassium 778mg | 22% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 6.8g | 27% | |
| Sugars 8.9g | ||
| Protein 11.3g | 22% | |
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
From: lyttleradish
On Sep 19, 2004
A tasty and straight-foreward recipe. I also added Parmesan to the broth. Be sure to saute the initial mixture enough time or the broth will be watery. I will make it again.
From: Babs in Toyland
On Mar 26, 2002
I made this last night and my husband (the vegetable hater) loved it. I used brown rice instead of barley just because that is what I had on hand and sprinkled a little grated Parmigiano Reggiano on top. It was very delicious - so glad you posted it Mirjam.
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