Best 3 Barley Vegetable Sauté Recipes

Are you looking for a healthy and flavorful vegetarian meal that is packed with nutrition and easy to make? Look no further than barley vegetable sauté! This delectable dish combines the goodness of barley, a whole grain rich in fiber and essential nutrients, with a vibrant array of vegetables, creating a colorful and satisfying meal. Barley vegetable sauté is a versatile recipe that can be tailored to your taste preferences, making it an excellent option for both vegetarians and meat-eaters alike. In this article, we will provide you with a step-by-step guide to prepare this delicious and wholesome dish, along with helpful tips and tricks to make the most of your barley vegetable sauté experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE BARLEY SAUTE

Vegetable Barley Saute image

This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup quick-cooking barley
1/3 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 garlic clove, minced
1 tablespoon canola oil
2 carrots, thinly sliced
1 cup cut fresh green beans (2-inch pieces)
2 green onions, sliced
1/2 cup unsalted cashews, optional

Steps:

Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside. , In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 458mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY-VEGETABLE SAUTé

Barley-Vegetable Sauté image

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 By Betty Crocker Kitchens

Categories Side Dish

Time 18m

Yield 4

Number Of Ingredients 9

Ingredients

2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed

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

BARLEY-VEGETABLE SAUTé

Barley-Vegetable Sauté image

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

Ingredients

2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed

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

Tips:

Use fresh, high-quality vegetables. This will make a big difference in the flavor of your dish.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of sautéing, and they won't get as flavorful.
Season your vegetables well. Salt, pepper, and garlic powder are all good options.
Cook the vegetables over medium-high heat. This will help them get a nice sear and prevent them from becoming mushy.
Stir the vegetables frequently. This will help them cook evenly and prevent them from sticking to the pan.
Don't overcook the vegetables. The vegetables should be tender but still have a bit of a crunch.
Serve the vegetables immediately. Sautéed vegetables are best enjoyed fresh out of the pan.

Conclusion:

Sautéed vegetables are a delicious and healthy side dish that can be served with a variety of main courses. They are also a great way to use up leftover vegetables. With a little bit of planning and preparation, you can easily create a delicious and healthy sautéed vegetable dish that your family and friends will love.