Barley and Brussels Sprouts

Barley And Brussels Sprouts Recipe
Oxmoor House
Our Test Kitchens staff loved this hearty side dish.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 24 Minutes

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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note