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Vegetable Barley Saute

4.5 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

Recipe by Test Kitchen, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 03, 2023

This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Vegetable Barley Saute

4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:5 min
Cook:25 min
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Ingredients

  • 1/2 cup quick-cooking barley
  • 1/3 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 2 carrots, thinly sliced
  • 1 cup cut fresh green beans (2-inch pieces)
  • 2 green onions, sliced
  • 1/2 cup unsalted cashews, optional
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Directions

  1. Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside.
  2. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add green onion; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.

Nutrition Facts

2/3 cup: 148 calories, 4g fat (1g saturated fat), 0 cholesterol, 458mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.