|
Ingredients
- 5 Lettuce; leaves
- 1 tb Dijon mustard;
- 2 tb Lemon juice; fresh
- 1/2 c Red onion; chopped
- 1/2 c Tomatoes; chopped
- 1/2 c Celery; diced
- 2 c Chicken; diced cooked
- -cooking barley
- 2/3 c Barley; uncooked quick-
- 2 c Water
|
|
Directions
Yield: 5 Portionen
Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with remaining ingredients excpt lettuce. Serve on lettuce leaves.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213; Low-sodium diets; This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O Brion and Her Meal-Master
Weitere Informationen zur Kategorie Barley.
|
