Barley Hoppin' John

Rating: 4.36 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Vegetarian
Vegan
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.

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Nutrition Facts

Serving Size: 1 1/2 cups
Per Serving:
316 calories; protein 12.4g; carbohydrates 57.1g; dietary fiber 11g; sugars 3.3g; fat 5.3g; saturated fat 0.8g; vitamin a iu 801.2IU; vitamin c 34.7mg; folate 96.3mcg; calcium 55.2mg; iron 1.9mg; magnesium 51.4mg; potassium 528.7mg; sodium 755.7mg; thiamin 0.2mg.
Exchanges:

3 1/2 starch, 1 vegetable, 1 lean meat, 1 fat
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Reviews (13)

Read More Reviews
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
09/18/2013
Quick Easy Healthy I loved this! I love barley and didn't know what to use it in other than soup so I'm glad I found this. I subbed in chickpeas for the beans and then added fresh tomatoes in at the end and it was great. Read More
Michelle Brown
Rating: 5 stars
07/12/2018
Excellent and easy to fix. To save time I made the barley plus ingredients following the night before. Read More
JenniferGJ
Rating: 5 stars
10/29/2011
Barley Hoppin' John I was pleasantly surprised with this recipe! I thought that it wouldn't have enough flavor but the seasonings were perfect. The lemon juice is a must-have. I couldn't find quick-cooking barley so I used regular and added a little bit more broth and cooked it for longer and it turned out great. My toddler licked his plate and had 3 servings and my husband had 2 servings and said he really liked it. Will definitely make it again! Read More
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johnroxane@mac.com
Rating: 3 stars
11/27/2011
I used brown rice instead of barley so the broth needed was per the brown rice instructions. I doubled the amount of thyme lemon juice and red pepper flakes and used only one can of rinsed black beans. Another keeper. Read More
Lish
Rating: 5 stars
10/29/2011
SO DELICIOUS! My boyfriend and I are not vegans so I added shrimp and chicken on top. It was delicious! I also could not find quick cooking barley...believe it or not. So I used pearl couscous.Came out perfect...definitely will make again. Pros: You have most ingredients on hand Cons: None Read More
bhess26@gmail.com
Rating: 4 stars
10/29/2011
Quick and Easy Yum! I made this for New Years Day and it was a big hit with my family. Read More
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jlykens@mac.com
Rating: 5 stars
10/29/2011
Quick and easy - I didn't have quite enough barley so I topped it off with white rice which worked great (I was afraid brown rice would need much longer to cook). Definitely a keeper! Read More
EatingWell User
Rating: 4 stars
01/30/2013
Delicious Really good quick & easy - lots of flavor. I used bulgar wheat instead and subsituted yellow squash for red pepper and tasted yummy! Pros: quick easy Read More
Amy Anderson
Rating: 5 stars
10/29/2011
Delicious We are moving away from the traditional American diet so knew that we would need to add more seasonings. A bit of creole seasoning did the trick. Others may not need the extra seasoning. Very delicious and easy. I think we'll try it with shrimp next time! Read More
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