vegetable barley stew crockpot

[Guest guest]

looks like the pesto is optional (omitted) -- to make the books nutr summary

jive

 

 

 

 

* Exported from MasterCook *

 

Vegetable Barley Stew

 

Recipe By :Frances Towner Giedt

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large garlic cloves -- minced

1 tablespoon olive oil

2 medium tomatoes -- chopped (1 cup per tomato)

1 large yellow onion -- quartered, sliced

2 cups thinly sliced celery root -- (peeled, trimmed)

1 cup barley -- well rinsed

2 tablespoons chopped fresh basil leaves

2 1/2 cups tomato juice

3 tablespoons fresh lemon juice

1/2 head cauliflower -- (separated into

2 cups small florets)

1/3 cup plain lowfat yogurt -- for garnish

PESTO:

12 sun-dried tomatoes packed in oil -- drained

2 large garlic cloves -- peeled

3 tablespoons olive oil

1 tablespoon chopped fresh basil leaves

 

MAKES 6 SERVINGS. [1] Barley is one of the crops I grow on my farm in western

Kansas. A grain belonging to the grass family, it cooks to just the right

texture in a crockery slow-cooker. [2] A pesto made with sun-dried tomatoes in a

food processor or blender adds an interesting garnish. [3] Recipe developed for

a 3 1/2-quart or larger slow cooker.

 

PREP TIME: 20 MIN. COOK TIME: 6-8 HR ON LOW OR 3-4 HR ON HIGH

 

1. In a large skillet, cook garlic in oil over low heat until garlic is soft,

about 4 minutes. Add tomatoes and onion. Cook for 5 minutes.

 

2. Transfer garlic-tomato mixture to a 3 1/2-quart or larger crockery

slow-cooker. Top with celery root, barley, and basil. Add tomato and lemon

juices. Do not stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to

4 hours, adding cauliflower florets during the last 30 minutes if cooking on Low

or 15 minutes if cooking on HIGH.

 

3. Just before serving, put all pesto ingredients in a food processor or

blender. Process for about 15 seconds, until ingredients are just mixed but not

finely chopped.

 

4. Spoon stew into shallow soup plates. Garnish each serving with a dollop of

yogurt and some of the pesto.

 

PER SERVING: 284 calories, 1 g protein, 2 g total fat, 43 g carbohydrates, 443

mg sodium, 1 mg cholesterol, 9 g dietary fiber

 

TIP In general: 1 tsp dried herb = 1 Tbsp fresh herb

 

Source:

" Heartland Cooking: Crockery Favorites "

Copyright:

" 1996 Miller & O'Shea Inc. (Reader's Digest) ISBN 089577853X "

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Per Serving (excluding unknown items): 712 Calories; 41g Fat (47.2% calories

from fat); 18g Protein; 86g Carbohydrate; 20g Dietary Fiber; 1mg Cholesterol;

1007mg Sodium. Exchanges: 5 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Non-Fat

Milk; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 2520 0 0 0 0 0 2130706543 0 0 1448 0 0 0