| 4 teaspoon vegetable oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 med. onion, minced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 med. carrot, finely minced |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1/2 sm. red bell pepper, minced |
1/8 bell pepper |
$3.29 per pound
|
$0.07 |
| 1 garlic clove, finely chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 pound mushrooms, coarsely sliced |
2 oz |
$3.69 per 8 ounces
|
$0.92 |
| 1 c. pearl barley |
1/4 cup |
$1.49 per 16 ounces
|
$0.16 |
| 1 3/4 c. beef stock |
1/3 cup |
$1.29 per 14 1/2 ounces
|
$0.33 |
| 2 tbsp. chopped parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 3 tbsp. chopped fresh dill |
2 1/4 teaspoons |
$2.59 per 2/3 ounces
|
$0.06 |
| 2 tbsp. fresh lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| Total per Serving |
$1.73 |
| Total Recipe |
$6.91 |
Suggestions?