TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

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. 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 1st edition , p279

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