Best Barley Vegetable Sauté Recipes

BARLEY-VEGETABLE SAUTé

Barley-Vegetable Sauté image

This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 18m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed

Steps:

Melt butter in 10-inch skillet over medium-high heat.
Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg

VEGETABLE BARLEY SAUTE

Vegetable Barley Saute image

This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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 : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 458mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY-VEGETABLE SAUTé

Barley-Vegetable Sauté image

This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 18m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed

Steps:

Melt butter in 10-inch skillet over medium-high heat.
Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg