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Barley Tomato Slices
Ingredients
- 1 cup sliced fresh mushrooms
- 1 cup reduced-sodium chicken broth
- 2/3 cup quick-cooking barley
- 1 cup bias-sliced small green beans (about 4 ounces)
- 1 large tomato, seeded and chopped
- 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil, crushed
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 2 large tomatoes, sliced
- 2 tablespoons finely shredded Parmesan cheese
Directions
1. In medium saucepan, combine mushrooms, broth, and barley. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add green beans; cover and simmer for 5 to 7 minutes more or until barley is tender and vegetables are crisp-tender. If necessary, drain.
2. Stir the chopped tomato, basil, rosemary, salt, and red pepper into barley mixture. Heat through. Serve with the tomato slices. Sprinkle individual servings with Parmesan cheese.
Nutrition Facts
(Barley Tomato Slices)
- Servings Per Recipe 4,
- cal. (kcal) 139,
- Fat, total (g) 1,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 27,
- fiber (g) 5,
- pro. (g) 7,
- sodium (mg) 268,
- Percent Daily Values are based on a 2,000 calorie diet
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