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


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

161 calories; 3 g total fat; 0.7 g saturated fat; 1 mg cholesterol; 295 mg sodium. 163 mg potassium; 30 g carbohydrates; 4.1 g fiber; 1 g sugar; 5.9 g protein; 90 IU vitamin a iu; 1 mg vitamin c; 11 mcg folate; 29 mg calcium; 1 mg iron; 27 mg magnesium;