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Vegetable Barley Recipe

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Vegetable Barley Recipe

Prep Time: Cook Time:

Ingredients

  • Vegetable broth | 4.00 cup
  • Canola oil | 2.00 tbsp
  • Barley, pearled, raw | 0.75 cup
  • Peppers, sweet, red, raw | 1.00 large 2-1/4 per pound, approx 3-3/4" long, 3" dia.
  • Onions raw | 1.00 cup, sliced
  • Mushrooms,Portable Cap | 8.00 oz
  • Garlic, raw | 1.00 Tbsp
  • Zucchini squash, with skin, raw | 1.00 large
  • Balsamic vinegar | 3.00 tbsp
  • Brown sugar | 1.00 tbsp packed
  • Spices, pepper, black | 0.25 tsp, ground
Nutrition Facts (Per Serving)

Calories per serving: 144.71 mg

Fat per serving: 4.07 g

Saturated fat per serving: 0.36 g

Protein per serving: 3.45 g

Sodium per serving: 466.89 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Divide the canola oil, thinly slice onion and mushrooms, chop garlic clove, cut zucchini into thin strips. Set aside.
  2. Take a saucepan; heat 1 tbsp oil over medium flame. Add barley to toast for 3 minutes. Add broth, let boil, simmer on reduced heat for 40 minutes or until barley is tender. Discard the excess broth, cover and leave warm.
  3. At the same time, take a large frying pan; heat up remaining oil into it. Add onion to lightly sauté for 5 minutes, stir continuously. Add red pepper, garlic and mushroom, sauté them also for 4 minutes.
  4. Add zucchini strips, balsamic vinegar and brown sugar, cook again for 5 minutes. Season now with pepper. Spread on top of barley and serve hot.

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