Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment from Shirley Doyle. The Mt. Prospect, Illinois reader relies on wholesome barley for the heart-smart dish that complements most any main course.
INGREDIENTS
* 3 medium sweet red or green peppers, chopped * 4 cups sliced fresh mushrooms * 2 medium onions, chopped * 2 tablespoons butter * 2 cups reduced-sodium chicken broth or vegetable broth * 1-1/2 cups medium pearl barley * 1/8 teaspoon pepper
SERVINGS 10 CATEGORY Low Fat METHOD Baked PREP 25 min. COOK 55 min. TOTAL 80 min.
DIRECTIONS
In a large nonstick skillet, saute the peppers, mushrooms and onions in butter for 8-10 minutes or until tender. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Stir in the broth, barley and pepper. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed. Yield: 10 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 157 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 153 mg sodium, 30 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
