Barley with Caramelized Vegetables

11 80 124
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 5 min 8
Barley with Caramelized Vegetables
Health Highlights


2 tbsp Canola oil (divided)
3/4 cup Pearl barley, dry
4 cup Vegetable stock/broth, low sodium
1 medium White onion (thinly sliced)
1 medium pepper(s) Red bell pepper (thinly sliced)
1 package, sliced (8 oz) White mushrooms
1 clove(s) Garlic (finely chopped)
1 medium Zucchini (halved lengthwise and cut into thin strips)
3 tbsp Balsamic vinegar
1 tbsp packed Brown sugar
1 dash Black pepper


In saucepan, heat 1 tbsp canola oil over medium-high heat. Add barley and toast 3 to 4 minutes.

Add broth to barley. Bring to boil, then reduce heat and simmer, uncovered, until barley is tender, about 40-45 minutes. Drain off excess broth. Cover to keep barley warm.

Meanwhile, in large frying pan, heat remaining 1 tbsp canola oil. Add onion and sauté about 5 minutes, stirring frequently. Add red pepper, mushrooms and garlic and sauté 3 to 4 minutes.

Add zucchini, balsamic vinegar and brown sugar and continue to cook about 4 to 5 minutes longer. Season with pepper. Serve over barley.

Nutrition Facts

Per Portion

Calories 124
Calories from fat 35
Calories from saturated fat 3.1
Total Fat 3.9 g
Saturated Fat 0.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 23.1 mg
Potassium 254 mg
Total Carbohydrate 21.0 g
Dietary Fiber 3.7 g
Sugars 5.4 g
Protein 3.0 g

Dietary servings

Per Portion

Grain 0.8
Vegetables 0.9

Energy sources