15 Ingredients
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped (about 2/3 cup)
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 3 cups cooked quick-cooking barley
  • 1/2 cup white wine (optional)
  • 1 small zucchini, chopped (about 1 cup)
  • 1/2 red bell pepper, chopped (about 3/4 cup)
  • 1/2 yellow bell pepper, chopped (about 3/4 cup)
  • 1 1/2 to 2 cups low sodium vegetable broth, divided
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • 1 1/2 cups frozen peas
  • 3/4 cup grated Parmesan cheese
Nutrition
282
14% daily value
10 servings
                                       
                                            high-​fiber, low-​sugar, vegetarian
     

Fat

10% 6

Saturated

10% 2

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

16% 47

Carbs (net)

- 36

Fiber

45% 11

Sugars

- 3

Sugars, added

- 0

Protein

23% 11

Cholesterol

2% 6

Sodium

9% 216

Calcium

14% 136

Magnesium

21% 89

Potassium

8% 389

Iron

15% 3

Zinc

19% 2

Phosphorus

34% 235

Vitamin A

13% 117

Vitamin C

32% 29

Thiamin (B1)

36% 0

Riboflavin (B2)

18% 0

Niacin (B3)

20% 3

Vitamin B6

22% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

11% 2

Vitamin E

6% 1

Vitamin K

11% 13

Sugar alcohols

- 0

Water

- 99
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