BARLEY-VEGETABLE SAUTé
This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat.
- Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chimezie Samson
[email protected]I'm a vegetarian, so I substituted tofu for the chicken in this recipe. It was still delicious!
Joydeb Pal
[email protected]This recipe was a great way to use up some leftover vegetables. I added some cooked chicken and it made a great meal.
Jaiden Wilson
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts in this recipe. It was still delicious!
Waqar King
[email protected]This recipe was a bit too time-consuming for me. I ended up using frozen vegetables and pre-cooked barley, which cut down on the cooking time.
Ishama brown
[email protected]This recipe was a great base, but I made a few changes to suit my taste. I added some chopped walnuts and dried cranberries, and I used a balsamic vinaigrette instead of the lemon-tahini dressing. It was delicious!
Exotic Sweets
[email protected]I followed the recipe exactly and the barley was undercooked. I had to cook it for an extra 10 minutes.
Murtuja Ali Hussain
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs and it was much better.
Khurram Butt
[email protected]I'm not a huge fan of barley, but I really enjoyed this recipe. The barley was cooked perfectly and the vegetables were still slightly crunchy. The lemon-tahini dressing was a great addition and added a lot of flavor.
George Hurst
[email protected]This barley vegetable saut was a great way to use up some leftover vegetables. The recipe was easy to follow and the end result was delicious. I especially liked the lemon-tahini dressing.
Yonas Tesfu
[email protected]I was a bit skeptical about this recipe at first, but I'm glad I gave it a try. The barley was cooked perfectly and the vegetables were still slightly crunchy. The lemon-tahini dressing was a nice addition and added a lot of flavor. I would definitel
Ariman Hidar
[email protected]This recipe was easy to follow and the end result was delicious! I loved the combination of barley and vegetables, and the lemon-tahini dressing was the perfect finishing touch. I will definitely be adding this recipe to my regular rotation.
areeanuh granday
[email protected]I'm always looking for new and healthy recipes, so I was excited to try this barley vegetable saut. It didn't disappoint! The barley was chewy and the vegetables were tender. The lemon-tahini dressing was a great addition and added a lot of flavor. I
Joud Shendi
[email protected]This barley vegetable saut was a hit with my family! The barley was cooked perfectly and the vegetables were still slightly crunchy. The flavors of the vegetables and the barley blended well together and the lemon-tahini dressing added a nice tang. I