Vegetable Barley Saute

I made this recipe for the first time last evening for our dinner.

Dave and Courtney also had a boneless, skinless chicken breast marinated with an orange ginger dressing.  I just had this veggie/vegan dish plus a side of steamed broccoli.  

VEGETABLE BARLEY SAUTE

1/2 c. quick cooking barley (I used Goya brand)

2 tsp cornstarch

1/3 c. water

3 Tbls reduced sodium soy sauce

1 garlic clove, chopped fine

1 Tbls olive oil (or coconut oil)

2 carrots, peeled and sliced thin

1 c. fresh green beans chopped

2 scallions, chopped

cashews or peanuts, optional

• Cook barley according to directions.  It took about 35 min for me to have barley to the right consistency.
• In a small bowl, combine the cornstarch, water, and soy sauce.  Set aside.
• In a skillet, add the olive oil and get warm then add the garlic, and saute for 3 minutes.
• Add in the carrots and saute until crisp-tender.  Add in the green beans and onions and stir-fry for about 5-6 minutes.  
• Add in the soy sauce and let it come to a boil.
• Add in the cooked barley and heat through, stirring a couple of times.
• Serve in a large serving bowl or platter.

I made steamed broccoli to eat with this and some fresh orange slices.

We added peanuts to the barley dish and my husband and daughter had baked chicken with their meal.

In the summer months, a cucumber salad would go well with this dish and for extra protein (barley has 23 grams in a 1 cup serving) you can add black beans, rinsed and heated to the veggies.

ENJOY!!