Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

Sautéing the barley toasts it to yield a light, nutty flavor.

Cynthia De Persio
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

217 calories; calories from fat 19%; fat 4.7g; saturated fat 1g; mono fat 2.1g; poly fat 1g; protein 13.9g; carbohydrates 31.1g; fiber 6.8g; cholesterol 20mg; iron 2mg; sodium 624mg; calcium 42mg.
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