Barley-Vegetable Sauté

  • Prep Time 10 min
  • Total Time 18 min
  • Servings 4

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
Calories from Fat
25
% Daily Value
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
% 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.