This Cajun-inspired ham and barley meal is made in one pot for easy cleanup. Serve it with a kale salad for a complete meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 4-quart Dutch oven cook sweet peppers, celery, onion, and garlic in hot oil over medium heat for 5 minutes, stirring occasionally. Stir in black pepper and cayenne pepper.

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  • Add water, barley, and ham. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until barley is tender. Stir in tomatoes and okra. Cook, uncovered, for 5 minutes more, stirring occasionally. Divide mixture among six shallow serving bowls. If desired, sprinkle with parsley.

Tips

Serve with Hand-Wilted Kale Salad.

Nutrition Facts

187 calories; 4.3 g total fat; 0.7 g saturated fat; 15 mg cholesterol; 390 mg sodium. 347 mg potassium; 28.8 g carbohydrates; 5.6 g fiber; 5 g sugar; 10.1 g protein; 1842 IU vitamin a iu; 62 mg vitamin c; 65 mcg folate; 48 mg calcium; 1 mg iron; 37 mg magnesium;