Tuesday, January 18, 2011

barley-vegetable medley


1 cup fresh or frozen whole kernel corn
1/2 cup quick-cooking barley
1/2 cup onion
1/2 cup sweet pepper
1/2 cup coarsely shredded carrot
2 teaspoons instant beef bouillon granules 
1/2 teaspoon basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 large tomato, chopped

1.  Bring 1 1/2 cup water to boiling.  Stir in corn, barley, inion, sweet pepper, carrot, bouillon granules, basil, thyme, oregano and pepper.  Return to boiling; reduce heat.  Cover and simmer about 10minutes or till barley is tender, stirring occasionally.  Drain barley mixture.  Stir in tomato.  Cook and stir about one minute more or till heated through.  Makes 6 side-dish servings.

100 calories, 1 g total fat, 306 mg sodium, 22 g carbo., 3 g fiber, 4 g protein
42% vit. A, 22% vit C, 1% calcium, 7% iron

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