Fresh Vegetable Barley

Fresh Vegetable Barley Recipe
Becky Luigart-Stayner; Leigh Ann Ross
Total cost: $5.83/Cost per serving: $1.46. Look for barley in bulk bins at natural food markets. Feta won't break the bank, and like other strong cheeses such as Parmesan, a little goes a long way.
4

Worthy of a special occasion

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 17 %
Fat 3.3 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 6.2 g
Carbohydrate 31.4 g
Fiber 7.7 g
Cholesterol 5 mg
Iron 1.5 mg
Sodium 187 mg
Calcium 64 mg

Ingredients

1 teaspoon olive oil
3/4 cup chopped onion (about 1 small)
1 garlic clove, minced
3/4 cup uncooked pearl barley
1 1/2 cups chopped zucchini (about 1)
1 1/2 cups halved cherry tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
Chopped fresh parsley (optional)

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add barley; cook 1 minute. Stir in Homemade Chicken Stock; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in zucchini, tomatoes, salt, and pepper; cover and cook 5 minutes. Ladle 1 cup barley mixture into each of 4 bowls. Top each serving with 1 1/2 teaspoons feta and parsley, if desired.

Note:

Lia Huber,

October 2007
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