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Barley-Vegetable Sauté

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By Betty Crocker Kitchens
Updated Sep 9, 2008
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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.

Barley-Vegetable Sauté

  • Prep Time 10 min
  • Total 18 min
  • Servings 4
  • Ingredients 9
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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

Instructions

  • Step 
    1
    Melt butter in 10-inch skillet over medium-high heat.
  • Step 
    2
    Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
  • Step 
    3
    Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

Nutrition

315 Calories
3 g Total Fat
13 g Protein
75 g Total Carbohydrate

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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