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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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As a diabetic, I find that Barley really keeps my blood sugar level. I came up with this recipe to use as a side dish to replace rice. This side dish works really well with beef. Ingredients:
2 large yellow onions |
3 tablespoons butter |
1 1/2 cups medium pearl barley |
2 cans chicken broth |
1 (11 1/2 ounce) can tomato juice |
cooking spray |
Directions:
1. Preheat oven to 375 degrees.
2. Cut the onion into a medium dice.
3. Saute in a non-stick skillet with the butter until you start getting those browned edges.
4. Pour the barley into the skillet and coat with the onion and butter mixture.
5. Spray a medium size casserole with cooking spray.
6. Transfer the barley to the casserole.
7. Pour the chicken broth and tomato juice into the casserole.
8. Do not place a lid on the casserole.
9. Bake for 60 to 75 minutes until the liquid is absorbed.
10. Fluff before serving.
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