Saladmaster L20210SA Manual De Instrucciones página 14

13
Vegetable Medley
Yield: 6 main-dish servings; 10 side-dish servings
1 tablespoon olive oil
1 large onion, halved horizontally, cut into eighths
3 large carrots, cut into
⁄ large red bell pepper, seeded, cut into 1-inch pieces
1
2
⁄ large yellow bell pepper, seeded, cut into 1-inch pieces
1
2
⁄ large green bell pepper, seeded, cut into 1-inch pieces
1
2
⁄ cup medium barley
1
2
3 cloves garlic, minced
2 tablespoons lemon juice
⁄ teaspoon pepper
1
4
1 cup low-sodium fat-free chicken broth
3 small parsnips, peeled, halved or quartered
6 ounces Brussels sprouts, halved (about 8 large)
8 ounces broccoli, cut into 1-inch chunks
8 ounces cauliflower (
⁄ cup minced fresh parsley
1
4
Preheat skillet to 350°F (175°C). Add oil and onions; cook and stir 2
minutes. Add carrots and bell peppers; cook and stir 1 minute. Sprinkle
barley over pepper mixture; add garlic, lemon juice and pepper. Toss
to combine; pour chicken broth over all. Layer parsnips, Brussels
sprouts, broccoli and cauliflower on top. Cover; cook 2 minutes until
steam begins to escape. Reduce heat to 200°F (95°C). Cook, covered,
18 to 20 minutes until barley is done and vegetables are crisp tender.
Sprinkle parsley over vegetables; toss to combine and serve hot.
1 serving contains:
Cal
150
1
Prot Fat
5.65 g 3.4 g
⁄ -inch chunks
1
2
⁄ small head), cut into 1-inch chunks
2
Carb Fiber
28.3 g 8.8 g
Healthy Cooking Guide
Chol Sodium
0.83 mg 68.2 mg