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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Cooking Light. Per 1 c. serving: 314 calories, 10 g fat, 13.8 g protein, 43.7 g carb, 6.9 g fiber, 32 mg cholesterol. Ingredients:
1 1/4 cups uncooked pearl barley |
3 cups water |
3 cups 1% low-fat milk |
1 tablespoon honey |
3/4 teaspoon salt |
1 cup shredded sharp cheddar cheese |
1 teaspoon chili powder |
1 (4 1/2 ounce) can chopped green chilies, drained |
6 tablespoons low-fat sour cream |
hot sauce |
Directions:
1. Place 1/3 cup barley in the container of a blender; process until barley is coarsely ground (15-20 seconds); place ground barley in a large pan; repeat procedure with remaining barley.
2. Cook barley over medium heat for 4 minutes or until toasted, stir often.
3. Add in water, milk, honey, and salt; bring mixture to a boil.
4. Lower heat; simmer 25 minutes or until barley is soft, stirring often.
5. Add in cheese, chili powder, and chiles; cook 5 minutes or until cheese is melted, stirring constantly.
6. Transfer mixture to individual bowls, top each serving with 1 tablespoon sour cream; serve with hot sauce.
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