Ingredients
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 10 ounces chicken or beef stock
- ¾ cup water
- 1 cup pearl barley
- ½ teaspoon crumbled thyme
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
232 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 7 grams protein; 2 milligrams cholesterol; 110 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 or 4 servings
Preparation
- Saute onion in oil in a large saucepan until tender, about 3 minutes.
- Stir stock, water, barley and thyme into onions. Bring to boil; lower heat; cover and simmer about 25 minutes or until liquid has been absorbed and barley is tender. Add salt and pepper to taste. Sprinkle with parsley.
30 minutes
Dining and Cooking