Ingredients
1 tablespoon vegetable oil
1 cup onion (chopped)
1/2 cup celery (chopped)
green or red bell pepper
chopped (1/2 cup
optional)
1 cup mushrooms (fresh sliced
or 1- 4 ounce can mushrooms
drained)
1 cup pearl barley (uncooked)
1 teaspoon low-sodium bouillon (vegetable
beef or chicken)
2 1/2 cups water
Steps
Wash hands with soap and water.
Place a medium pan over medium heat; add vegetable oil, onion and celery. Cook, stirring often until onion is soft.
Add bell pepper (if using), mushrooms and pearl barley. Stir well.
Add water and bouillon and stir to dissolve bouillon. Bring to a boil, lower heat and cover pan.
Cook for 50 to 60 minutes or until barley is tender and liquid is absorbed.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 119 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 58 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 18 mg |
| Iron | 1 mg |
| Potassium | 144 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Barley Pilaf. Recipe source: Montana State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.