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Ingredients
- 2 teaspoons olive oil
- 1 shallot, finely chopped
- 1 14-ounce can reduced-sodium chicken broth
- 3/4 cup quick-cooking barley
- 2 tablespoons dried tomatoes (not oil-packed), coarsely chopped
- 1 teaspoon dried oregano, crushed
- 1 tablespoon finely shredded Parmesan cheese
Details
Preparation
Step 1
1. In a medium saucepan, heat oil over medium heat. Add shallot to saucepan; cook until tender, stirring occasionally. Carefully add broth. Bring to boiling. Stir in barley, dried tomatoes, and oregano. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender. Remove from heat.
2. Let stand for 5 minutes before serving. Sprinkle with cheese. Makes 4 (1/2-cup) servings
Nutrition Facts Per Serving:
Servings: 4 (1/2-cup) servings
Calories161
Total Fat (g)3
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Cholesterol (mg)1
Sodium (mg)295
Carbohydrate (g)30
Total Sugar (g)1
Fiber (g)4
Protein (g)6
Vitamin C (DV%)2
Calcium (DV%)3
Iron (DV%)6
Diabetic Exchanges
Starch (d.e.)2
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