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    You are in: Home / Low-cholesterol / Baked Barley-Almond Pilaf With Kale Recipe
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    Baked Barley-Almond Pilaf With Kale

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    VegSocialWorker's Note:

    Found on the Whole Foods Website.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350ºF.
    2. 2
      In a large oven-proof skillet or Dutch oven, heat oil over medium heat. Add onion and cook for about five minutes or until onion is tender. Stir in barley and cook one minute, stirring to coat.
    3. 3
      Add tomato paste, chili powder, salt and pepper. Add the kale, stirring for 5 to 7 minutes or until kale begins to shrink. Add water and bring to a boil. Cover and transfer to oven.
    4. 4
      Bake 45 minutes or until barley is tender and most of the water is absorbed. Adjust seasonings to taste and stir in the almonds.

    Ratings & Reviews:

    • on August 16, 2008

      15

      The Kale took on a bitter taste in this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Barley-Almond Pilaf With Kale

    Serving Size: 1 (368 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 249.8
     
    Calories from Fat 53
    21%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 150.8 mg
    6%
    Total Carbohydrate 44.8 g
    14%
    Dietary Fiber 9.2 g
    37%
    Sugars 2.8 g
    11%
    Protein 9.3 g
    18%

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