Quick-cooking barley takes less than half the cook time that regular barley requires, allowing you to enjoy this hearty grain even when you're strapped for time.

Lorrie Corvin
Recipe by Oxmoor House September 2006

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Recipe Summary

prep:
5 mins
cook:
27 mins
total:
32 mins
Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large, deep skillet over medium heat; add oil.

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  • Add garlic; sauté 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.

  • Stir in barley, tomatoes, broth, and salt. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until barley is tender. Remove from heat, and stir in mint, green onions, and feta cheese.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

374 calories; calories from fat 20%; fat 8.4g; saturated fat 4g; protein 13.9g; carbohydrates 63.1g; fiber 14.9g; cholesterol 20mg; iron 3.8mg; sodium 873mg; calcium 184mg.
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