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Barley and Brussels Sprouts

Oxmoor House
Prep time 12 mins
Cook time 24 mins
Yield 10 servings (serving size: 1/2 cup)
Our Test Kitchens staff loved this hearty side dish.

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

Nutrition 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

How to Make It

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

  2. 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.

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

Oxmoor House Healthy Eating Collection