Barley and Brussels Sprouts

Oxmoor House
Barley And Brussels Sprouts Recipe
Oxmoor House
Our Test Kitchens staff loved this hearty side dish.
10 servings (serving size: 1/2 cup)


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1 cup uncooked quick-cooking barley
2 cups fat-free, less-sodium chicken broth
2 teaspoons olive oil
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
2 cups Brussels sprouts, shredded
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) shredded Parmesan cheese
4 teaspoons toasted chopped walnuts


Prep: 12 Minutes
Cook: 24 Minutes

Cook barley according to package directions, substituting broth for water. Set aside; keep war

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Add Brussels sprouts, salt, and pepper.

Stir in reserved barley, Parmesan cheese, and walnuts. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 145
Fat 3.7 g
Satfat 1.2 g
Protein 6.2 g
Carbohydrate 23.3 g
Cholesterol 3 mg
Iron 1.0 mg
Sodium 322 mg
Caloriesfromfat 22 %
Fiber 5.0 g
Calcium 84 mg