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Scallion-and-Cilantro Barley

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 2/3 cup)

Ingredients

  • 6 green onions
  • 1 tablespoon canola oil
  • 1 3/4 cups unsalted chicken stock (such as Swanson)
  • 1 cup uncooked quick-cooking barley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 4 lime wedges

Nutrition Information

  • calories 173
  • fat 3.9 g
  • satfat 0.3 g
  • monofat 2.2 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 32 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 181 mg
  • calcium 18 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Slice white parts of green onions to measure 1/3 cup. Cut green parts of green onions to measure 1/2 cup. Heat oil in a medium saucepan over medium. Add white parts of green onions; sauté 5 minutes. Add stock, barley, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until barley is tender. Stir in green parts of green onions and cilantro. Serve with lime wedges.