Quick-cooking barley can be found in either the breakfast cereal or soup section of the grocery store.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
40 mins
total:
48 mins
Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 4-quart Dutch oven over medium-high heat. Add carrot, onion, and celery; cook 6 minutes, stirring frequently. Add mushrooms; cook 2 minutes. Stir in barley, 3 cups broth, water, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until barley is tender.

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  • Combine gravy mix, remaining 1 cup broth, and sherry, stirring with a whisk. Stir gravy mixture into barley mixture; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in pepper. Discard bay leaf.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

191 calories; fat 4.5g; saturated fat 1g; protein 14.6g; carbohydrates 24g; cholesterol 26mg; iron 1.7mg; sodium 407mg; calories from fat 21%; fiber 5g; calcium 40mg.
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