Sun-Dried Tomato-Barley Pilaf

Sun-Dried Tomato-Barley Pilaf

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From: Diabetic Living Magazine

Sun-dried tomatoes and oregano add incredible flavor to this quick-and-easy Italian-inspired barley pilaf dish. Served with a sprinkling of shredded Parmesan, this savory side works well with fish, beef, or chicken.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • 1 shallot, finely chopped
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • ¾ cup quick-cooking barley
  • 2 tablespoons dried tomatoes (not oil-packed), coarsely chopped
  • 1 teaspoon dried oregano, crushed
  • 1 tablespoon finely shredded Parmesan cheese


  • Prep

  • Ready In

  1. Heat oil in a medium saucepan over medium heat. Add shallot to the saucepan; cook until tender, stirring occasionally. Carefully add broth. Bring to boiling. Stir in barley, dried tomatoes, and oregano. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until the barley is tender. Remove from heat.
  2. Let stand for 5 minutes before serving. Sprinkle with Parmesan.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 161 calories; 3 g fat(1 g sat); 4 g fiber; 30 g carbohydrates; 6 g protein; 11 mcg folate; 1 mg cholesterol; 1 g sugars; 90 IU vitamin A; 1 mg vitamin C; 29 mg calcium; 1 mg iron; 295 mg sodium; 163 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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