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Ingredients
US|METRIC
3 SERVINGS
- 1 Tbsp. cooking oil (see note below)
- 2 cloves garlic (minced)
- cauliflower florets (seasoned, see recipe below)
- 1/4 cup julienne carrots (see note below)
- 1/4 cup broccoli stems (julienne)
- 1/4 cup purple cabbage (julienne)
- 1/2 cup pearl barley (cooked, see note below)
- 5 Thai basil leaves (for garnish, optional)
- 5 cups vegetable stock
- 1/2 cup white wine
- 4 garlic cloves (peeled and smashed)
- 1 Tbsp. lemon juice
- 4 bay leaves (dried)
- salt (to taste)
- 1 head cauliflower (leaves and stem trimmed, cut to florets)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1910mg80% |
| Potassium890mg25% |
| Protein9g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A50% |
| Vitamin C210% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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