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Vegetable Barley Saute

This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


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


  • Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside.
  • In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.
Nutrition Facts
2/3 cup: 148 calories, 4g fat (1g saturated fat), 0 cholesterol, 458mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • Tomcatlover
    Dec 6, 2018

    Added the cooked chicken to make an entrée. Worked great.