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Toasted Barley with Mixed Vegetables

Barley Bonus

Barley is loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber!

2 reviews

3 ratings

Is it a comforting casserole side dish or a meatless main course? You decide! From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 5 min

makes:6 servings

1/2	cup uncooked barley
1 3/4	cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/2	cup chopped red onion
1/4	cup chopped fresh mushrooms
1/4	cup chopped carrot
1/4	cup chopped green bell pepper
1	tablespoon chopped fresh or 2 teaspoons dried dill weed
1/4	teaspoon salt
1/4	teaspoon pepper
4	medium green onions, chopped (1/4 cup)

1.	Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
2.	Stir in remaining ingredients except green onions. Heat to boiling. Spoon mixture into casserole.
3.	Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.

Nutritional Information

1 Serving: Calories 80 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 16g (Dietary Fiber 3g, Sugars 1g); Protein 3g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

2 Reviews

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Toasted barley with mixed vegetables

This recipe can be very delicious. But, do not bake it for 50 minutes. A full pot of soup only takes 40 minutes with all raw veggies and barley. My suggestion is to put it all in a sauce pot and let it simmer to blend the flavors and gently cook the barley and vegetables. Season to taste with thyme, dill, and maybe some oregano. I plan on making this but not in the oven. Use caution while simmering, adding broth as needed to keep it from drying out or sticking to the pan. You could also put this in a slow cooker on low or medium heat which would keep it from drying out also. The browning of the barley helps to bring out the nutty flavor and enhances the overall flavor of the dish. I plan to keep experimenting with this dish. If I come up with something special I will write a new review.
Posted at 3:18 PM on March 18 2010 by grammy1vab

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Avoid!

I made this recipe last night, and it was awful. My husband said it was okay, but I'm sure he was trying to not hurt my feelings! My 2 year old who eats anything did not like it one bit. I recycled my paper copy of this recipe minutes after I served it to my family. The green peppers were mush. The chicken broth gave this dish a terrible flavor. I even got the low-sodium one like suggested, and it was so salty. I will never make this recipe again!
Posted at 10:27 AM on March 2 2009 by