Barley Casserole with Peas and Peppers

  • Prep 10 min
  • Total 5 hr 25 min
  • Servings 9

Ingredients

  • 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)

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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