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Orzo-Barley Pilaf

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By Betty Crocker Kitchens
Updated May 4, 2010
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With quick-cooking barley and orzo, you can create a splendid side in less than half an hour.

Orzo-Barley Pilaf

  • Prep Time 5 min
  • Total 25 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 can (14 oz) fat-free chicken broth with 33% less sodium
  • 1/4 cup water
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1 cup sliced fresh mushrooms (about 3 oz)
  • 1/2 cup uncooked orzo or rosamarina (rice-shaped pasta) (3 oz)
  • 1/2 cup uncooked quick-cooking barley
  • 2 tablespoons sliced green onions (2 medium)
  • 1/2 teaspoon grated lemon peel

Instructions

  • Step 
    1
    In 2-quart nonstick saucepan, heat broth, water, thyme and salt to boiling. Stir in mushrooms, orzo and barley. Return to boiling.
  • Step 
    2
    Reduce heat to low; cover and simmer 15 to 18 minutes or until orzo and barley are tender and liquid is absorbed.
  • Step 
    3
    Stir in onions and lemon peel. If desired, season to taste with pepper.

Nutrition

160 Calories
1g Total Fat
7g Protein
33g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 3/4 Cup
Calories
160
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
360mg
15%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
20%
Sugars
1g
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
2 Starch;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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