DiabeticMUSHROOM BARLEY PILAF

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DiabeticMUSHROOM BARLEY PILAF

Yield: 6 servings

Source: " America's Everyday Diabetes Cookbook "

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

INGREDIENTS

- 1 tablespoon margarine or butter

- 2 cups sliced mushrooms

- 1 small onion, chopped

- 1/2 teaspoon dried thyme or marjoram leaves

- 1 cup pearl barley, rinsed

- 2-1/2 cups chicken or vegetable stock

- 1/3 cup finely chopped walnuts or pecans

- 1/4 cup freshly grated Parmesan cheese

- 2 tablespoons chopped fresh parsley

- Salt and freshly ground black pepper, to taste

DIRECTIONS

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 and parsley; season with

salt and pepper to taste.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 222, Fat: 8 g, Carbohydrate: 30 g, Fiber: 3 g,

Protein: 9 g, Sodium: 405 mg, Cholesterol: 8 mg

Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Protein, 1-1/2 Fat

Sugar Says:

People are like stained glass windows: They sparkle and shine when the sun

is out,

But when the darkness sets in, their true beauty is revealed only if there

is a light shining from within.