Barley Vegetable Sauté Recipe - Life Made Delicious

Barley Vegetable Sauté Recipe


This meatless main dish is a quick sauté‚ of onions, pepper, corn and lima beans. A smaller serving size makes a great side dish.
Prep Time: 10 Mins | Total Time: 20 Mins | Makes: 4


Barley Vegetable Sauté
 
 
 
 

Ingredients:

2 tsp (10 mL) butter or margarine
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped red or yellow pepper
1 clove garlic, crushed
4 cups (1 L) cooked barley
2 tbsp (25 mL) chopped fresh thyme leaves or 2 tsp (10 mL) dried thyme leaves
1/2 tsp (2 mL) salt
2 cups (500 mL) Green Giant* Frozen NIBLETS* WHOLE KERNEL CORN or Peaches & Cream Whole Kernel Corn, thawed or 1 can (12 oz/341 mL) Green Giant* NIBLETS* WHOLE KERNEL CORN or Peaches & Cream Whole Kernel Corn, drained
1 cup (250 mL) Green Giant* VALLEY SELECTIONS* Frozen Lima Beans, thawed or 1 cup (250 mL) canned black beans, rinsed, drained

Method:

  • Melt butter in large skillet over medium-high heat.
  • Cook onion, pepper and garlic in butter about 2 minutes, stirring occasionally, until pepper is crisp-tender.
  • Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
For this recipe you'll need Canned Niblets* Whole Kernel Corn
Niblets* Whole Kernel Corn
Tip
Kitchen Tip: Quick-cooking barley will save time in the kitchen. You'll need about 1 1/2 cups (375 mL) uncooked barley to make 4 cups (1 L) cooked.
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Recipe Notes

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1 Serving: Calories 315 ; ( Calories from Fat 25 ); Total Fat 3 g ( Saturated Fat 1 g ); Cholesterol  5 mg;Sodium 430 mg;Total Carbohydrate  75 g ( Dietary Fiber 16 g ); Protein 13 g Percent Daily Value* : Vitamin A 10 %; Vitamin C 58 %; Calcium 4 %; Iron 16 %

*Percent Daily Values are based on a 2,000 calorie diet.

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