Barley and Vegetable Hot Pot
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.0
- Total Fat: 3.0 g
- Cholesterol: 6.0 mg
- Sodium: 603.0 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 5.9 g
- Protein: 8.7 g
View full nutritional breakdown of Barley and Vegetable Hot Pot calories by ingredient
Introduction
Nutritional Information:Low in fat. Excellent source of vitamin C. Good source of vitamin A, folate and niacin. Source of iron, magnesium and thiamin. Food groups: cereals, vegetables. Per serve (when serves 5): 530 kJ (127 cals) 7g protein 2g fat (99% fat free) 20g carbohydrate Nutritional Information:
Low in fat. Excellent source of vitamin C. Good source of vitamin A, folate and niacin. Source of iron, magnesium and thiamin. Food groups: cereals, vegetables. Per serve (when serves 5): 530 kJ (127 cals) 7g protein 2g fat (99% fat free) 20g carbohydrate
Number of Servings: 6
Ingredients
-
1 large turnip, peeled and diced
1 large parsnip, peeled and diced
2 carrots, peeled and diced
2 leeks, washed and sliced
1/4 medium cabbage, washed and sliced
1 onion, chopped
2 tablespoons 'no added salt' tomato paste
75g pearl barley, soaked in water overnight and drained
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
5 cups (1.25 litres) vegetable or chicken stock
pepper to taste
Directions
Put all the ingredients except the pepper into a large saucepan using enough stock so that the vegetables and barley are just covered. Bring to the boil, cover and simmer over a low heat for about 1 hour (or until the barley is tender).
Number of Servings: 6
Recipe submitted by SparkPeople user TREVBABE.
Number of Servings: 6
Recipe submitted by SparkPeople user TREVBABE.
