Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cooked barley has more than 1 1/2 times the fiber of cooked brown rice.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Add barley; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.

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  • Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and celery; cook 3 minutes or until tender, stirring often. Stir into cooked barley.

  • carbo rating: 18

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

109 calories; fat 0.5g; saturated fat 0.1g; protein 3.4g; carbohydrates 23g; fiber 4.7g; iron 1.1mg; sodium 93mg; calcium 15mg.
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