In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley;
sauté for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage,
red pepper, basil and oregano. Cook and stir until vegetables are crisp tender,
about 3 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer
for 40 ro 45 minutes or until liquid is absorbed and barley is tender. Yield: 6 servings. Nutrition Information:
Per serving (2/3 cup) = 169 calories, 3 g fat (trace saturated fat), 0 cholesterol,
507 mg sodium, 32 g carbohydrate, 7 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat. |
