“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.”
READY IN:
40mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

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

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