Vegetable Barley Recipe
Vegetable Barley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Says Ellen Govertsen of Wheaton, Illinois: “This hearty side dish has colorful green snow peas, red pepper and just a hint of lemon to give it a fresh springtime taste. It can be served either warm or cool.”
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

Ingredients

  • 2-2/3 cups water
  • 1/2 cup medium pearl barley
  • 1/2 teaspoon salt
  • 1 cup fresh snow peas
  • 1 small sweet red pepper, chopped
  • 1 tablespoon canola oil
  • 4 green onions, thinly sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Directions

In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender.
In a small skillet, saute snow peas and red pepper in oil for 2 minutes. Add onions; saute 2 minutes longer or until vegetables are tender.
Remove barley from the heat; stir in the lemon juice, lemon peel and vegetable mixture. Yield: 4 servings.
Originally published as Vegetable Barley in Healthy Cooking June/July 2008, p19

Nutritional Facts

3/4 cup: 148 calories, 4g fat (0 saturated fat), 0 cholesterol, 302mg sodium, 25g carbohydrate (3g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 2-2/3 cups water
  • 1/2 cup medium pearl barley
  • 1/2 teaspoon salt
  • 1 cup fresh snow peas
  • 1 small sweet red pepper, chopped
  • 1 tablespoon canola oil
  • 4 green onions, thinly sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  1. In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender.
  2. In a small skillet, saute snow peas and red pepper in oil for 2 minutes. Add onions; saute 2 minutes longer or until vegetables are tender.
  3. Remove barley from the heat; stir in the lemon juice, lemon peel and vegetable mixture. Yield: 4 servings.
Originally published as Vegetable Barley in Healthy Cooking June/July 2008, p19

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