Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 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.

Source: EatingWell Magazine, September/October 2010


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

1 1/2 cups
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.

3 1/2 starch, 1 vegetable, 1 lean meat, 1 fat