| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Side dish, Grains |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Vegetable oil |
| 14 1/2 |
oz |
Reduced sodium chicken broth |
| 1 1/4 |
c |
Water |
| 2/3 |
c |
Medium QUAKER Barley* |
| 1 |
tb |
Lite soy sauce (optional) |
| 10 |
oz |
Frozen peas |
INSTRUCTIONS
In medium saucepan, cook onion and garlic in oil until onion is tender.
Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce
heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10
to 15 minutes or until liquid is absorbed and barley is tender.
Eight 1/2-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley and decrease water to 1 cup. Cook onion and garlic as
directed above. Add remaining ingredients; bring to a boil. Reduce heat
to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and
barley is tender.
Nutrition Information: 1/2 cup
* Calories 110
* Protein 4g
* Carbohydrate 18mg
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 3g
* Sodium 180mg
* Percent of Calories from Fat: 19%
Exchanges: Starch/Bread 1, Fat 1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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