Vegetable Barley Saute Recipe

Publisher Photo

Vegetable Barley Saute Recipe

Be the first to add a review
Publisher Photo
This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup quick-cooking barley
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 3 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 2 carrots, thinly sliced
  • 1 cup cut fresh green beans (2-inch pieces)
  • 2 green onions, sliced
  • 1/2 cup unsalted cashews, optional

Directions

Prepare barley according to package directions. In a small bowl, combine, water and soy sauce until smooth; set aside.
In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 1 minute. Add onions; stir-fry for 2-3 minutes. Stir the soy sauce mixture; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Add barley; heat through. Stir in cashews if desired. Yield: 4 servings.
Originally published as Vegetable Barley Saute in The Taste of Home Cookbook 2006, p279

Nutritional Facts

2/3 cup: 149 calories, 4g fat (1g saturated fat), 0 cholesterol, 707mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 5g protein.

  • 1/2 cup quick-cooking barley
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 3 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 2 carrots, thinly sliced
  • 1 cup cut fresh green beans (2-inch pieces)
  • 2 green onions, sliced
  • 1/2 cup unsalted cashews, optional
  1. Prepare barley according to package directions. In a small bowl, combine, water and soy sauce until smooth; set aside.
  2. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 1 minute. Add onions; stir-fry for 2-3 minutes. Stir the soy sauce mixture; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Add barley; heat through. Stir in cashews if desired. Yield: 4 servings.
Originally published as Vegetable Barley Saute in The Taste of Home Cookbook 2006, p279

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Barley Saute

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review