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Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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1 small carrot, chopped
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1 stalk celery, chopped
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1 pinch salt
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1 cup pearl barley
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1 ½ cups chicken stock
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¾ cup water
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2 teaspoons dried thyme
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2 teaspoons dried sage
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5 large fresh mint leaves, chopped, or more to taste
Directions
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Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
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Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.
Cook's Note:
Additional salt may be needed if low sodium broth is used.
Nutrition Facts (per serving)
174 | Calories |
5g | Fat |
29g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 174 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 213mg | 9% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 6g | 22% |
Total Sugars 2g | |
Protein 4g | 8% |
Vitamin C 2mg | 3% |
Calcium 35mg | 3% |
Iron 2mg | 9% |
Potassium 173mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.