• 1/3 cup plus 3 Tbs. pearl barley
• 3-1/4 cups water
• 1 Tbs. plus 1 tsp. olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 stick celery, chopped
• 2 medium carrots, chopped
• 1 medium potato, chopped
• 1-3/4 cups canned peeled tomatoes, chopped
• 1 large vegetable stock cube, crumbled
• 2-3/4 Tbs. fresh parsley, chopped

Soak barley in the water overnight. Heat oil in a heavy saucepan over medium heat and cook next 5 ingredients about 3 minutes, stirring, until onion is soft. Add remaining ingredients, except parsley. Add undrained barley and water mixture. Bring to a boil over high heat. Reduce heat, cover, and simmer about 15 minutes or until vegetables are tender. Stir in the parsley just before serving.

Per serving: calories 262, fat 5.6g, 18% calories from fat, cholesterol 0mg, protein 6.5g, carbohydrates 49.4g, fiber 8.6g, sugar 8.1g, sodium 547mg, diet points 4.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 2.1, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.