In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

　　

Ingredients

6 servings

　　1 cup pearl barley, rinsed

　　8 to 10 ounces fresh green beans or one 10-ounce package frozen cut green beans, thawed

　　2 medium carrots, thinly sliced

　　1/4 cup minced fresh dill

　　1/2 cup natural low-fat vinaigrette

　　Salt and freshly ground pepper to taste

　　

Step 1

Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley. Cover and simmer gently until the water has been absorbed, about 35 minutes. Remove from the heat and set aside, uncovered, until room temperature.

　　

Step 2

Meanwhile, if using fresh green beans, trim them and cut in half. Steam or microwave the fresh or frozen green beans until done to your liking. In either case, make sure the green beans are still bright and green, and rinse under cool water until they are cool.

　　

Step 3

Combine the cooled barley and green beans with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.

　　

nutrition information

Step 4

Calories: 141

　　

Step 5

Total Fat: 2g

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrate: 24g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 190mg

　　The Vegetarian 5-Ingredient Gourmet