Barley and Brussels Sprouts

Our Test Kitchens staff loved this hearty side dish.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Protein: 6.2g
  • Carbohydrate: 23.3g
  • Cholesterol: 3mg
  • Iron: 1.0mg
  • Sodium: 322mg
  • Calories from fat: 22%
  • Fiber: 5.0g
  • Calcium: 84mg


  • 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


  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.
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