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Add a photoServings: 4
Ingredients
- 1 c. barley soaked for 1 hour
- 1 tsp toasted sesame oil
- 1/2 x onion diced optional
- 1/2 c. carrot diced
- 1/4 c. burdock roots sliced
- 3 c. water
- 1/4 tsp sea salt
Directions
- Dry roast the barley in a heavy skillet till it smells lightly toasted.
- Heat the sesame oil in a saute/fry pan. add in the onion, carrot, and burdock, and saute/fry 5 min.
- Place the barley and vegetables in a large pot with the water an salt.
- Cover and bring to a boil. Reduce heat to low, simmer 40 min. Serve in deep bowls.
- root, and shiitake mushrooms are favorite immune-system builders and should be included in a winter soup or possibly vegetable stock."
- The antibiotic quality of garlic is strongest when consumed raw; however, completely raw garlic can be hard on your stomach. So a short cooking time (such as 50 seconds in the microwave) is recommended for both preserving the healing quality of the garlic, and for saving your stomach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 15 | 7% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 168mg | 7% |
| Potassium 221mg | 6% |
| Total Carbs 42.34g | 11% |
| Dietary Fiber 8.6g | 29% |
| Sugars 1.76g | 1% |
| Protein 5.31g | 8% |
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