Barley is a nutrient-packed whole grain high in iron and fiber and low in fat. One serving of this nutritious side dish, and you’ll be well on your way to meeting your recommended intake of fiber for the day.

Krista Ackerbloom Montgomery
Recipe by Cooking Light November 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine barley and water in a saucepan; bring to a boil. Cover, reduce heat, and cook 50 minutes. Drain. Heat a skillet over medium heat. Add 2 teaspoons olive oil. Add onion and rosemary; cook 5 minutes, stirring frequently until onion is lightly browned. Combine barley, onion mixture, 2 teaspoons olive oil, lemon rind, and salt.

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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

184 calories; fat 5g; saturated fat 0.7g; sodium 185mg.
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