Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp salad oil
- 1 each large onions
- 1 each medium green peppers
- 1/4 cup barley
- 1/2 each envelope, beef bouillon
- 1 each large carrots, cut in chunks
- 1 each large tomatoes *
- 1/2 each medium zucchini, cut 1 ½"
- 2/5 lbs green beans, cut in half
- 5 oz frozen peas
- 1/4 each head cauliflower, separated
- 1 tbsp lemon juice
- 1/2 each clove of garlic
- 1 tsp salt
- 1/2 tsp paprika
- =
Directions
tomatoes should be peeled and quartered about a half an hour before serving: In a 12" skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about 10 minutes. Stir often. In a 13" x 9" baking dish or 3 ½ quart casserole dish, combine barley, bouillon, and 1 cup water. Add carrots, tomatoes, zucchini, green beans, peas, cauliflower, then onion mixture. In cup, combine lemon and garlic; pour over vegetables; sprinkle with salt and paprika. Bake in a 4000°F. Oven 1 ½ hours or until barley is tender