Barley-Zucchini Sauté


You can add a splash of color by garnishing the dish with minced parsley, if desired. Finish the meal with a fruit yogurt.

  • 6Servings


  • 1 cup raw quick-cooking barley
  • 2 Tbs. vegetable oil
  • 1 Tbs. minced garlic
  • 3 medium-sized leeks (3/4 lb.), rinsed and trimmed, white parts only
  • 2 zucchini, rinsed, quartered and thinly sliced
  • 4 oz. crumbled feta


Cook barley according to package directions.

Meanwhile, heat oil in large skillet over medium heat, and sauté garlic, leeks and zucchini about 8 minutes, or until leeks wilt and zucchini softens and turns golden.

When barley is cooked, spoon into skillet, and sauté with leeks and zucchini, about 5 minutes.

Remove from heat, spoon onto individual plates and garnish with crumbled feta. Serve while hot. Alternatively, set this aside, and serve at room temperature.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 15 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 220 mg
  • Sugar Content: 3 g