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| |
| 1 lb |
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Hot Italian sausages |
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| 2-3 |
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Carrots, peeled and chopped |
|
| 1-2 |
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Celery stalks, chopped |
|
| 1 Large |
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Onion, chopped |
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| 4-6 Cloves |
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Garlic, peeled and chopped |
|
| To taste |
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Italian seasoning |
|
| To taste |
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Freshly ground black pepper and/or red pepper flakes |
|
| |
| 1 |
|
Bay leaf |
|
| 1 |
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Rind of parmesan cheese |
|
| 2 Cups |
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Dry barley, pearl or unhulled* |
|
| 1 28 oz can |
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Diced tomatoes (including juice) |
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| 4 Cups |
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Low-sodium chicken broth |
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| 2 Cups |
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Water |
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| Bunch/bag |
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Fresh greens of your choice |
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| |
| 1 |
Brown the Italian sausage in a large dutch oven until well browned (medium high to high heat depending on your stove). |
| 2 |
Add the carrots, celery, onions, garlic, Italian seasoning and pepper or red pepper flakes.** and stir occasionally until the veggies are beginning to brown. Add the bay leaf, Parm cheese rind, barley, tomatoes, chicken broth and water. Stir until well combined, scraping the bottom of the pan for all the delicious remnants created by browning the sausage. |
| 3 |
Bring to a boil, then reduce heat to medium or medium low - depending on your stove. Simmer partially covered until barley is tender to the bite (the time needed is on the barley packaging - about 40 minutes), stirring occasionally. |
| 4 |
Turn heat off, add the greens and stir until wilted. Serve and enjoy. *** |
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| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| |
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|
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| Amount Per Serving |
|
|
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| Calories |
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373.14 |
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| Calories From Fat (32%) |
|
118.73 |
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| |
|
% Daily Value |
| Total Fat 13.57g |
|
21% |
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| Saturated Fat 3.71g |
|
19% |
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| Cholesterol 46.17mg |
|
15% |
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| Sodium 686.64mg |
|
29% |
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| Potassium 686.85mg |
|
20% |
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| Carbohydrates 48.22g |
|
16% |
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| Dietary Fiber 10.68g |
|
43% |
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| Sugar 5.96g |
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|
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| Sugar Alcohols 0.00g |
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|
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| Net Carbohydrates 37.54g |
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|
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| Protein 18.61g |
|
37% |
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| Cooking Tips |
| **Janie recommends unhulled barley. It has more protein and fiber, and more texture. |
| **Janie does not add salt, but add to taste if needed. |
| * It does freeze well for lunches or subsequent meals. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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