Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Frozen peas, thawed |
¾ cup | Quick cooking barley |
¼ cup | Chopped fresh parsley |
¼ cup | Chopped onion |
1 teaspoon | Dried thyme leaves |
½ teaspoon | Salt |
15 ounces | Can black eyed peas, drained and rinsed |
14½ ounce | Can vegetable broth |
Combine all ingredients in large skillet or saucepan. Bring to a boil.
Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
Per serving: 250 cal., 12g pro., 47g carb., 7g fiber., 2g fat, 0mg chol., 740mg sod., 470mg pot., 3 starch, and ½ lean meat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.
Submitted By CAROLYN SHAW On 01-13-95