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Quick-cooking barley is the key to success with this sturdy main course. Begin the meal with a light vegetable broth garnished with snipped chives, and serve lemon sorbet for dessert. This makes about 5 1-cup servings.
Cook barley according to package directions.
Meanwhile, heat oil in a large skillet over medium heat. Cut peppers into long strips, and add to skillet with “meatballs” and mushrooms. Saut8E mixture for 5 minutes, and season with salt and pepper. Stir in cooked barley, and saut8E for 2 or 3 minutes more, adding 2 or 3 tablespoons water to prevent sticking if needed.
To serve, remove from heat, and spoon mixture onto individual plates. Garnish each serving with parsley.
A fruity, rich Merlot such as Virginia’s Jefferson Vineyards Merlot would be an excellent match for this “meat” and mushroom dish.
- Calories 290
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 7 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 570 mg
- Sugar Content 4 g