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 min
  • Total Time 5 hr 25 min
  • Servings 9

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.

Expert Tips

Did you know? One cup of barley provides the same amount of protein as an 8-ounce glass of milk.

If you're trying to lower your sodium intake, use reduced-sodium chicken broth instead of the regular variety.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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