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Spring Barley

PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES

Serves:ÌýÌý8, ½ cup servings.

Per Serving:Ìý 145 calories, 4g fat, (<1g saturated fat), 5g protein, 322mg sodium, 24g carbs, 5g fiber.

NOTE: ÌýThis recipe is OK for those on the LMD (Low Microbial Diet)….ONLYÌýif the spinach, cheese and basilare cooked into the barley mixture. ÌýFor those on a dairy restriction – choose lactose free cheese.

Ingredients:

Canola oil spray

¾ cup chopped onions

1 fennel bulb, chopped (about 1 ½ cups)

½ Tbsp canola oil

1-3 cloves garlic, finely chopped

4-5 cups fat-free, reduced sodium chicken broth

¾ cup thin slices of red, orange, orÌýyellow bell pepper (about 1 small pepper)Ìý

1 tsp dried thyme

1 tsp dried marjoram

2 Tbsp finely chopped fresh basil

1 cup pearl barley

Salt and freshly ground pepper, to taste

1 cup spinach leaves, torn into pieces

¼ cup grated Parmesan cheese (for lactose free diet, choose lactose free cheese)

Cooking Directions:

  1. Generously coat a large heavy pot with oil spray and place it over medium-high heat.ÌýAdd the onions and the fennel and saute until they are tender, about 5-10 minutes.ÌýAdd the oil and heat until it is hot.ÌýAdd the garlic and bell peppers and saute lightly for 1-2 minutes.ÌýStir in the barley, thyme, marjoram, broth, salt and pepper.
  2. Bring it to a boil and immediately reduce the heat to low.ÌýSimmer, uncovered, until the liquid is almost absorbed, stirring occasionally, about 40-50 minutes or until the barley is tender.
  3. When the barley is cooked, remove it from the heat.ÌýAdd the spinach, cheese and basil.ÌýStir to blend and adjust the seasonings with salt and pepper to taste.ÌýServe immediately.

Recipe from:Ìý, American Institute for Cancer Research