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Ingredients
- 2 tb Minced fresh parsley;
- Salt and pepper to taste
- -mixed almonds and hazelnuts
- 1/2 c Walnut; chopped OR
- 1 c Celery;
- 2 c Water
- 1 c Pearl Barley;
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Directions
Yield: 6 Portionen
Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gradually add barley. Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt and pepper; heat through. Garnish with parsley. Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;
SOURCE: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O Brion and her Meal-Master
Weitere Informationen zur Kategorie Barley.
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