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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

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Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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

Nutrition Facts

161 calories; protein 5.9g; carbohydrates 30g; dietary fiber 4.1g; sugars 1.4g; fat 3g; saturated fat 0.7g; cholesterol 0.9mg; vitamin a iu 90.2IU; vitamin c 1.1mg; folate 11.2mcg; calcium 29.1mg; iron 1mg; magnesium 26.7mg; potassium 162.5mg; sodium 294.6mg.
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