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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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

Nutrition Facts

161 calories; 3 g total fat; 1 mg cholesterol; 295 mg sodium. 30 g carbohydrates; 5.9 g protein; Full Nutrition