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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • Let stand for 5 minutes before serving. Sprinkle with Parmesan.

Nutrition Facts

160.7 calories; protein 5.9g 12% DV; carbohydrates 30g 10% DV; exchange other carbs 2; dietary fiber 4.1g 16% DV; sugars 1.4g; fat 3g 5% DV; saturated fat 0.7g 3% DV; cholesterol 0.9mg; vitamin a iu 90.2IU 2% DV; vitamin c 1.1mg 2% DV; folate 11.2mcg 3% DV; calcium 29.1mg 3% DV; iron 1mg 6% DV; magnesium 26.7mg 10% DV; potassium 162.5mg 5% DV; sodium 294.6mg 12% DV.