Barley-Vegetable Sauté

  • Prep 10 min
  • Total 18 min
  • Servings 4

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
430 mg
Potassium
690 mg
Total Carbohydrate
75 g
Dietary Fiber
16 g
Protein
13 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
58%
58%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
3 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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