BARLEY-VEGETABLE SAUTÉ
Ingredients:
1 teaspoon canola oil
1 large onion, chopped
1 medium red or yellow bell pepper, chopped
1 clove garlic, minced
4 cups cooked barley
2 teaspoons dried thyme
½ teaspoon salt
16 ounces frozen whole kernel corn, thawed
10 ounces frozen lima beans, thawed
Heat oil in medium skillet over medium-high heat. Cook onion, bell pepper, and garlic about 2 minutes. Stir in remaining ingredients. Cook 5 minutes, stirring occasionally, until hot.
This dish may be eaten as a vegetarian entrée or, in a smaller portion, as a side dish. Either way, it’s colorful, delicious, and a good source of fiber.
Nutrients per serving (for 1 cup):
Calories 180
Protein 7g
Carbohydrate 42g
Fat 1.5g
Cholesterol 0g, Fiber 7.5g, Sodium 205mg
This recipe comes from Betty Crockers New Cook Book
Find at www.amazon.com
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