Barley with Sweet Red Pepper and Peas

Oxmoor House
Using quick-cooking barley cuts the cook-time for this recipe in half. Barley is an excellent source of fiber.
6 servings (serving size: 1/2 cup)


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Cooking spray
1 teaspoon olive oil
1/2 cup chopped celery
1/2 cup chopped red bell pepper
2 1/3 cups fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking barley
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup frozen green peas, thawed


Prep: 6 Minutes
Cook: 20 Minutes
Stand: 5 Minutes

Heat oil in a large saucepan coated with cooking spray over medium heat. Add celery and bell pepper; sauté 5 minutes. Add broth, and bring to a boil. Add barley and next 3 ingredients; stir well. Cover, reduce heat, and simmer 15 to 17 minutes or until barley is tender. Stir in peas; remove from heat. Cover and let stand 5 minutes.

Created date

March 2010

Nutritional Information

Calories 158
Fat 1.3 g
Satfat 0.2 g
Protein 6.1 g
Carbohydrate 31.4 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 308 mg
Caloriesfromfat 7 %
Fiber 7.2 g
Calcium 26 mg