Zesty Rice & Barley Recipe

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6 votes | 4252 views

This dish is easy and very impressive in taste.

Enjoy with Love,

Catherine

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.02 view details
  • 1 cup of uncooked rice
  • ½ cup of uncooked barley
  • 2 medium zucchini – sliced
  • 1 Jalapeño – sliced with seeds
  • handful of fresh Parsley – chopped
  • ½ red onion – sliced
  • 4 cloves of garlic – crushed & chopped
  • 1 large can of chick peas – drained
  • ½ cup of shredded cheddar cheese
  • Olive oil

Directions

  1. Prepare rice and barley together in a rice cooker.
  2. In a large frying pan heat a few drizzles of olive oil and add the garlic, onion, zucchini and jalapeño.
  3. Let these vegetables sauté until the zucchini is a little soft. Add the drained chick peas and rice and barley. Add the fresh parsley, toss and top with the shredded cheddar cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 4 servings
Calories 471  
Calories from Fat 58 12%
Total Fat 6.75g 8%
Saturated Fat 3.3g 13%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 440mg 18%
Potassium 605mg 17%
Total Carbs 87.19g 23%
Dietary Fiber 10.7g 36%
Sugars 2.75g 2%
Protein 16.28g 26%
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Reviews

  • John Spottiswood
    I thought this was an unusual and delicious side dish. It has a lot of flavor on it's own, so best to serve with something that will complement it (grilled fish, meat, or vegetables, a summer salad, etc.), not something with a sauce that might conflict. Thanks for sharing Catherine!
    I've cooked/tasted this recipe!

    Comments

    • John Spottiswood
      August 19, 2010
      This looks really wonderful, Catherine. I have some barley that I've been wanting to cook and now you've given me the opportunity. I'll let you know how it is!
      • kathy gori
        August 5, 2010
        This looks great, I've never cooked barley before but it looks like a perfect match.

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