Barley Caponata Recipes

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BARLEY CAPONATA



Barley Caponata image

This meatless dish packs in 14 grams of fiber, 9 grams of protein and no cholesterol. The recipe is from the National Barley Foods Council.

Provided by Pinay0618

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, finely chopped
4 cups chopped eggplants
1 bell pepper, chopped
1/2 lb fresh button mushrooms, sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil, crushed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
2 cups cooked pearl barley
1 (15 ounce) can garbanzo beans, drained
1 (14 1/2 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 teaspoon seasoning salt
1 teaspoon seasoned pepper
1/4 cup balsamic vinegar
1/2 cup chopped pimento stuffed olive
10 drops red pepper sauce (to taste)

Steps:

  • Heat oil in large skillet over medium heat. Add onion and garlic; saute until golden, stirring occasionally.
  • Add eggplant, bell pepper, mushrooms, basil and oregano; saute 10 minutes.
  • Stir in cooked barley, garbanzo beans, tomatoes, tomato sauce and salt and pepper; simmer 10 minutes.
  • Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer.

Nutrition Facts : Calories 194, Fat 4.6, SaturatedFat 0.6, Sodium 427.2, Carbohydrate 35, Fiber 7.4, Sugar 5.9, Protein 6

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