Herbed Barley
(Makes about 3-4 servings)
½ cup onion, chopped (about 1 medium onion)
2 teaspoons safflower or other oil
1/3 cup green pepper, seeded and chopped
3 cups chicken broth (low sodium, and defatted, preferably)
1 cup pearl barley
¼ teaspoon thyme
¼ teaspoon sage
¼ teaspoon marjoram
1/8 teaspoon salt (OPTIONAL)
1/8 teaspoon black pepper
pinch of turmeric (optional)
In a medium, nonstick saucepan, sauté the onion in oil until translucent, about 3 minutes. Add the green pepper and sauté for another 3 minutes. Add the chicken broth and bring to a boil. Add the barley and the spices. Lower the heat and simmer, covered, for about 45 minutes or until the barley is tender.
Calories
|
221
|
Protein (g)
|
5.3
|
Cholesterol (mg)
|
0
|
Fat (g)
|
3.1
|
Carbs (g)
|
43
|
Sodium (mg)
|
346
|
Calories from:
|
Fat
|
12.7%
|
Carbs
|
77.8%
|
Protein
|
9.6%
|
|