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Barley-Vegetable Sauté
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-
Prep
10
min
-
Total
18
min
-
Servings
4
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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
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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.
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-
Quick-cooking barley will save time in the kitchen. You'll need about 1 1/2 cups uncooked barley to make 4 cups cooked.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 315
- Calories from Fat
- 25
- Total Fat
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 430 mg
- Potassium
- 690 mg
- Total Carbohydrate
- 75 g
- Protein
- 13 g
- 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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