Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 6

 

1 T margarine or butter	2½ cups chicken or vegetable stock
2 cups sliced mushrooms	1/3 cup finely chopped walnuts or pecans
1 small onion, chopped	¼ cup freshly grated Parmesan cheese
½ tsp. dried thyme or marjoram leaves	2 T chopped fresh parsley
1 cup pearl barley, rinsed	Salt and freshly ground black pepper

 

In a medium saucepan, heat butter over medium heat. Add mushrooms, onion and thyme, cook, stirring, for 5 minutes or until softened. Stir in barley and stock, bring to a boil. Reduce heat, cover and simmer, stirring occasionally and adding more stock if necessary, for 30 minutes or until barley is tender. Stir in walnuts, Parmesan cheese and parsley; season with salt and pepper to taste.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	222	1½ starch	n/a
Fat, total	8 g	1 vegetable
Fat, saturated	3 g	½ lean meat
Carbohydrates	30 g	1½ fat
Protein	9 g
Cholesterol	8 mg
Dietary Fiber	3 g
Sodium	405 mg