Title: Walnut Barley
Categories: Diabetic Nut Side
Yield: 6 Servings

1	c	Pearl Barley;
2	c	Water
1	c	Celery;
1/2	c	Walnut; chopped OR mixed almonds and hazelnuts
		Salt and pepper to taste
2	tb	Minced fresh parsley;

Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gradually add barley. Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt and pepper; heat through. Garnish with parsley. Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;

SOURCE: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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