Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Vegetable/chicken stock
1 1/2 c Dry white wine, or stock
1 3/4 c Pearl barley
1 tb Olive oil
2 c Mushrooms, sliced
1 Onion, chopped
1 Garlic clove, minced
2 c Sweet potato, diced
1 tb Fresh thyme
- or 1 ts dried
3 c Small broccoli florets
1/2 c Parmesan, freshly grated
Salt
Pepper

Combine vegetable stock and white wine. In large, heavy saucepan,
combine 3-1/2 cups of the stock mixture and barley. Cover; bring to
boil. Reduce heat to medium-low; simmer, stirring, for 25-30 minutes
or until almost all of the liquid is absorbed.

Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time,
stirring until each addition is absorbed before adding the next, for
about 25 minutes or until barley is tender and creamy. Remove from
heat; cover and set aside.

Meanwhile, in large saucepan, heat olive oil over medium heat; cook
mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or
until mushrooms are softened.

Stir in remaining stock mixture, sweet potato and thyme. Cover and
simmer over medium-low heat for about 8 minutes, stirring
occasionally. Add broccoli; cook for 6-8 minutes or until vegetables
are tender. Stir barley into mushroom mixture and heat through.
Sprinkle with cheese and season with salt and pepper to taste.

Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g
carbohydrate Good source calcium, very high source fibre, excellent
source iron.

Source: Canadian Living magazine Feb 95 Presented in article by Jan
Main: "Health Well-Fare: Savour The Soy"

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