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Toasted Barley Mashed Potatoes
Yields: 4 serving(s) - Preparation Time: 30 minutes
Ingredients
- 1/2 cup(s) pearl barley
- 3 cup(s) vegetable stock
- 4 sprigs fresh thyme
- 1 pound(s) red potatoes; peeled and quartered –or yukon gold
- 1/2 cup(s) lowfat buttermilk; warmed
- Salt and pepper; to taste
Directions
- In a medium saucepan, cook the barley over moderately high heat, stirring frequently, until toasted, 8 to 10 minutes.
- Add the vegetable stock and thyme and bring to a simmer.
- Reduce the heat to low and cook, stirring often, until tender, about 35 minutes.
- Drain the barley.
- Discard the thyme sprigs.
- Meanwhile, in another medium saucepan, cover the potatoes with water.
- Bring to a boil over moderate heat and cook until tender, about 20 minutes.
- Drain, return to the pan and keep warm.
- Pass the hot potatoes through a ricer or food mill or mash with a potato masher.
- Stir in the barley and warm buttermilk, season with salt and pepper and serve.
Nutritional Information
- 295 calories
- 4 gram(s) fat (12 % calories from fat)
- 10 gram(s) protein
- 57 gram(s) carbohydrate
- 4 milligram(s) cholesterol
- 1278 milligram(s) sodium
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