Barley-Vegetable Sauté

Barley-Vegetable Sauté

This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.

Prep Time

10

Minutes

Total Time

18

Minutes

Makes

4

servings

2
teaspoons butter or margarine
1
large onion, chopped (1 cup)
1
medium red or yellow bell pepper, chopped (1 cup)
1
garlic clove, crushed
4
cups cooked barley
2
tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2
teaspoon salt
1
package (16 ounces) frozen whole kernel corn, thawed
1
package (10 ounces) frozen lima beans, thawed
  1. Melt butter in 10-inch skillet over medium-high heat.
  2. Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
  3. Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Makes 4 servings (about 2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Quick-cooking barley will save time in the kitchen. You'll need about 1 1/2 cups uncooked barley to make 4 cups cooked.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 315
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 430 mg;
  • Total Carbohydrate 75 g
    • (Dietary Fiber 16 g,
  • Protein 13 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.