barley stuffed tomatoes

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28 g carbs (excludes nuts)

 

 

 

* Exported from MasterCook *

 

Barley Stuffed Tomatoes

 

Recipe By :National Barley Foods Council

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

6 large tomatoes

Salt and pepper

3/4 cup pearl barley

2 1/4 cups water

3 tablespoons butter -- divided

1/2 cup chopped pecans

1/3 cup finely chopped green bell pepper

2 tablespoons finely chopped green onion

Additional pecan halves -- for garnish

 

Cut tops from tomatoes. Scoop out pulp and reserve to use in soups or sauces.

Sprinkle centers of tomatoes with salt and pepper. Invert tomatoes on paper

towels to drain.

 

In a medium saucepan with lid, bring water, 1/2 teaspoon salt and 1 tablespoon

butter to boil. Add barley and return to boil. Reduce heat to low, cover and

cook 45 minutes or until barley is tender and liquid is absorbed.

 

In a small skillet, saute chopped pecans in remaining 2 tablespoons butter. Add

pecans to cooked barley along with chopped bell pepper and green onion.

 

Fill tomatoes with barley mixture. Place filled tomatoes close together in

baking pan. Add 1/4 cup water to pan. Cover with foil and bake at 375º F for 20

minutes. Garnish each tomato with a pecan half, if desired, and serve. Makes 6

servings.

 

Per serving: 227 calories, 4g protein, 13g fat, 27g carbohydrate, 0 cholesterol,

6g fiber, 247mg sodium.

 

 

S(Archived):

" http://www.barleyfoods.org/recipes.html "

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Per Serving (excluding unknown items): 234 Calories; 13g Fat (48.0% calories

from fat); 4g Protein; 28g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol;

75mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3585 0