Barley Casserole with Peas and Peppers

Barley Casserole with Peas and Peppers

Try a healthy casserole with barley, peas and bell peppers. Slow cook this side dish to suit your schedule.

Prep Time

10

Minutes

Total Time

5:25

Hrs:Mins

Makes

9

servings

1
cup uncooked barley
1/2
cup water
2
tablespoons butter or margarine, melted
3/4
teaspoon seasoned salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
medium onion, chopped (1/2 cup)
1
can (14 ounces) chicken broth
1
cup frozen green peas (from 1-pound bag)
1/4
cup finely chopped drained roasted red bell peppers (from 7-ounce jar)
  1. Mix all ingredients except peas and bell peppers in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 5 to 6 hours or until barley is tender.
  3. Stir in peas and bell peppers. Cover and cook on high heat setting 15 to 20 minutes or until hot.
Makes 9 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Did you know? One cup of barley provides the same amount of protein as an 8-ounce glass of milk.
Ingredient Substitution
If you're trying to lower your sodium intake, use reduced-sodium chicken broth instead of the regular variety.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 125
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 340mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 5g,
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.