We've used quick-cooking barley for extra convenience. For maximum benefits of whole grain, hulled barley and Scotch barley are the best choices. Look for these grains at a health food store or in the health food aisle of your supermarket.

Recipe by Southern Living May 2005


Recipe Summary test

10 mins
22 mins
32 mins
Makes 8 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Bring 2 cups chicken broth, pepper, and next 3 ingredients to a boil in a large saucepan; stir in barley, and simmer 10 to 12 minutes or until barley is tender and liquid is absorbed. Remove pan from heat.

  • Sauté vegetable blend in hot oil in a large skillet over medium-high heat 10 minutes or until vegetables are lightly browned. Stir in cooked barley, dried mixed fruit, and remaining 1/4 cup chicken broth. Sprinkle evenly with chopped toasted pecans, and serve immediately.

  • *1 onion, chopped; half each of a green and red bell pepper, chopped; and 1 celery rib, chopped may be substituted.

  • Note: Vegetable seasoning blend contains chopped red and green bell peppers, onions, and celery and is found in the frozen foods section. For testing purposes only, we used SunMaid FruitBits for dried mixed fruit.

Nutrition Facts

199 calories; calories from fat 19%; fat 4.6g; protein 6.1g; carbohydrates 36.4g; fiber 8g; cholesterol 1.1mg; iron 1.7mg; sodium 133mg; calcium 34mg.