Side Items

Curry Vegetable Barley takes several minutes to prepare.

Curry Vegetable Barley takes several minutes to cook.

Curry Vegetable Barley makes 5 servings.

The ingredients for Curry Vegetable Barley are:

*Squash, winter, acorn, raw, 3.5 cup, cubes (remove)
*Rutabega (1 cup cubes), 4 serving (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
Onions, raw, 1 large (remove)
Mushrooms, fresh, 2 cup, pieces or slices (remove)
Baby Spinach (raw), 3 cup (remove)
*ginger ground Spice World 1 tsp=5cals by tsp ready to use (fresh, creamy pastelike), 3 tsp (remove)
Garlic, 3 clove (remove)
*A Taste of Thai - Red Curry Paste, 1.5 tsp (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
Lime Juice, 1 fl oz (remove)
*Cedar Phoenicia - Pearl Wheat Barley, 90 gram(s) (remove)

Here is how you make Curry Vegetable Barley:

PreparationIn large Dutch oven, heat half of the oil over medium heat; cook onion, carrot and celery, stirring occasionally, until onion is softened, about 8 minutes.Add garlic, ginger and curry paste; cook, stirring, for 1 minute. Stir in rutabaga, squash, barley, salt, pepper and 7 cups water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until barley is tender, about 40 minutes.Transfer 2 cups of the soup to heatproof bowl or blender. Using immersion blender, pur?e until smooth. Return to pot.Meanwhile, in large skillet, heat remaining oil over medium-high heat; cook mushrooms, stirring occasionally, until golden and no liquid remains, 8 to 10 minutes. Stir into soup. Stir spinach, cilantro and lime juice into soup; cook over medium heat until spinach is wilted, about 2 minutes.Serving Size: 5Number of Servings: 5Recipe submitted by SparkPeople user HASHTAAGG.

The nutritional information for Curry Vegetable Barley is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 207.9

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 149.4 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 9.2 g
• Protein: 5.0 g