- Serves: 4; 1/2 cup per serving
- Prep Time: 10 minutes
Cooking Time: 30 minutes
Description
Browning the barley before cooking it gives this dish a nutty flavor similar to brown rice pilaf. Try this delightfully chewy dish instead of rice tonight.
Ingredients
1 cup pearl barley
2 cups fat-free, low-sodium chicken broth
1/2 cup sliced celery
1/4 teaspoon snipped fresh rosemary or
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon salt 1/8 teaspoon black pepper
2 cups fat-free, low-sodium chicken broth
1/2 cup sliced celery
1/4 teaspoon snipped fresh rosemary or
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon salt 1/8 teaspoon black pepper
Cooking Instructions
Place barley in a large, heavy skillet. Cook over medium heat about 10 minutes or until lightly toasted, stirring occasionally. Slowly stir in the broth and then add remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer 20 minutes or until liquid is absorbed and barley is pleasantly chewy.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 184
- Total Fat
- .5 g
- Trans Fat
- .5 g
- Sodium
- 119 mg
- Carbohydrates
- 39 g
- Fiber
- 8 g
- Sugar
- 1 g
- Protein
- 6 g
2 1/2 starch
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
