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Ingredients
- 1/2 cup quick-cooking barley
- 1 cup chicken stock
- 8oz (240gr) chard, stems and leaves
- 3 medium shallots, sliced
- 1 tbs fresh parsley
- 1 tbs fresh basil
- 1/2 cup mozzarella balls, cut in half
- 2 tsp cooking olive oil
- Vinaigrette:
- 2 tbs lemon vinegar
- 1 tsp Dijon-style mustard
- 3 tbs salad olive oil
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 811 | |
| Calories from Fat 450 | 55% |
| Total Fat 50.96g | 64% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 416mg | 17% |
| Potassium 549mg | 16% |
| Total Carbs 79.48g | 21% |
| Dietary Fiber 16.9g | 56% |
| Sugars 0.99g | 1% |
| Protein 12.69g | 20% |
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